Gingered Carrot Soup With Sage Recipes

GINGERED CARROT SOUP WITH SAGE

Steps:

• Slice the carrots in half lengthwise and then into 2 inch chunks.
• Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
• Turn the heat down, add the garlic and continue cooking another 5 minutes.
• Add the ginger and cook another minute or two.
• Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
• Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
• Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
• Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
• This can be made up to 2 days in advance. Garnish with fresh sage leaves.

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

CARROT SOUP WITH CRISPY SAGE

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, sage sprigs, shallots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the shallots soften, about 5 minutes. Increase the heat to medium-high, add the carrots and continue to cook, stirring occasionally, until the butter begins to brown and the carrots are tender but not fully cooked, about 12 minutes. Add the cider and 2 1/2 cups water and bring to a boil. Reduce the heat to a simmer and continue to cook, stirring occasionally until the carrots are very soft, about 20 minutes. Remove from the heat, discard the sage sprigs and cool the soup slightly.
• Meanwhile, heat the oil in a small skillet over medium-high heat. Working in batches, add the sage leaves and cook until bright green and crisp, 20 to 30 seconds. Transfer to a paper-towel-lined plate, sprinkle with salt and set aside.
• Puree the soup with an immersion blender in the pot or, working in batches, puree in a blender until smooth, taking care not to fill the carafe more than half full per batch. Reheat the soup over medium heat. Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle the soup into bowls and top with a small spoonful of creme fraiche and a crispy sage leaf.

CARROT-GINGER SOUP

Steps:

• In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

GINGER CARROT SOUP BY JEAN CARPER

Steps:

• In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

GINGERED CARROT SOUP

Steps:

• In a very large saucepan, heat the butter over medium heat.
• Sauté the garlic and onion until they are soft but not brown (about 5 to 8 minutes).
• Add the ginger and carrots and sauté for 5 minutes longer.
• Stir in the broth, orange juice and rice.
• Reduce the heat to low, cover and cook for 30 minutes.
• Allow to cool, then purée in batches in the food processor or blender.
• Add salt and pepper to taste.
• Reheat soup before serving.

GINGER-CARROT SOUP

Steps:

• In a large (5-quart) saucepan, heat oil over medium; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, sweet potatoes, ginger, broth, and 4 cups water. Season with salt and pepper.
• Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 20 minutes. Working in batches, puree mixture in a blender until smooth; add sugar and lemon juice to taste. Season with salt and pepper, if necessary. (If freezing, proceed to step 3.) Return soup to pan; heat over medium, stirring in cream, if desired.
• To freeze: Cool to room temperature. Divide among airtight containers (leaving 1 inch space at top), and freeze up to 3 months. To heat, place container upside down under hot tap water to release block of soup; place in a medium saucepan. Cover, and cook over medium-low, adding water to thin, if necessary. Stir in cream, if desired.