Recipes & Food Styling

Carrot-Ginger Soup! 

I spotted these gorgeous carrots at the Farmers Market of Wausau last weekend, and I knew exactly what I was going to do with them! It really is one of the very best farmers markets anywhere!

My Carrot-Ginger Soup is loaded with nutrients:

– Carrots are full of potassium, vitamins B6 and C; and magnesium, iron and calcium.

– Ginger is a terrific calming ingredient, and it also provides magnesium and Vitamin C.

– Cilantro contains vitamins A, C, and K; as well as folate, potassium and magnesium.

It’s the season for warming, comforting soups, and this one brings plenty of brightness, color and flavor.

Carrot-Ginger Soup

Makes 4 servings

2 tablespoons butter

3 tablespoons extra virgin olive oil

4 cups carrots, peeled and cut into bite-size pieces (diagonal)

1 large piece of fresh ginger, peeled and grated

1 large shallot, chopped

2 garlic cloves, chopped

1/2 cup cilantro leaves

1/2 teaspoon pink Himalayan sea salt

1/4 teaspoon freshly ground multi-color pepper corns

6 cups vegetable or chicken stock

In a Dutch oven or soup kettle on the stovetop, heat butter and olive oil; add all of the ingredients except for the stock. Saute the ingredients until the carrots are tender and can easily be pierced with a fork. Add stock, and bring to a boil. Reduce heat and simmer for 40 minutes over low heat.

Remove stock pot from stovetop, and set aside to cool for approximately 40 minutes. When the soup is room temperature, pour into blender. Pulse on high speed until soup is well blended.

To serve: Heat and garnish with cilantro, sour cream and a sprinkle of cushed croutons.