Wednesday, November 23, 2011

Ginger Carrot Soup Sequel

         A few days ago I posted on making ginger carrot soup for the first time. It was a challenge of monumental proportions for me.


         Since I have lots of carrots and I haven't learned the secret of storing them I decided to make another large pot of ginger carrot soup. I really liked the ginger carrot soup I made before and I thought that once I had done this recipe I would have an easier time making the soup. 


      Well, I certainly did have an easier time making the soup. I didn't grate the carrots this time I just sliced them.  I had enough ginger root this time.


      The part that was a mystery to me last time but worked well was my undoing this time. Since I had two measures in the margin for ingredients I got mixed up. I used twice the margarine so the roux did not get to a sandy texture. I used the flour mixture anyway and the soup thickened. I also used a power hand mixer to puree the carrots and that worked well. 


    By the time I finished my monstrous pot of soup, I was so happy that I forgot to add the half cup of cream. It was still good soup. 


    So I will include the recipe for you and you can try it.



RED’S “HOT “ (STOLEN) CARROT AND GINGER SOUP

INGREDIENTS:

5 lbs carrots, peeled and grated
2 medium onions, diced
4 stalks celery, finely chopped
3 tbsp fresh ginger; peeled and sliced across to cut through strings then pureed in  a food processor
4 liters chicken or vegetable stock
1 cup of cream
¼ tsp dry basil
½ pound of butter
½ pound flour
Salt and pepper

METHOD:

      In a large soup pot combine the carrots, onions, celery, ginger and chicken stock. Bring to a boil. Reduce heat  and allow to simmer until the vegetables are tender . Adjust the seasoning with salt and pepper and possibly more ginger.

      In a separate pan melt the butter and add the flour to make a roux. Allow this to cook over a low heat so that it does not change color but cooks to the consistency of wet sand.

       Using a blender, puree the soup and slowly ad spoonfuls of the roux a bit at a time until it begins to thicken.

10 comments:

  1. I just might give this a try......even though I have to buy my carrots already. We've eaten all of ours or at least the ones the voles didn't get.

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  2. This is an awfully big recipe.
    I freeze a bunch of it and can eat it later.
    Where you have larger crews it might be just right.

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  3. Yum! And I do so love the name of your soup.

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  4. Looks delicious, I am pleased you put photos as it makes the soup all the more enticing to make. I make lots of chicken veggie soup so I will have to attempt your recipe next. thanks and a big hug!

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  5. Tess it's a big recipe for two people I freeze a lot of it. It's colorful stuff so makes for a good photo.

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  6. The guy was passing this recipe out so I really didn't steal it.
    Happy Thanksgiving!

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  7. It sounds yummy. I'm game for just about any soup. Thanks for sharing, Red.

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  8. You probably feel like some soup with all the snow you've had lately.

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  9. Moi? I've seen nary a flake yet. Aside from assorted friends and family members, that is. We're still enjoying semi-decent temperatures and green grass here.

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  10. Well Hilary, I should know that Ont. is very large so your neighbors could get snow and not you.

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