Carrot-Ginger Soup with Tamari Almonds the perfect recipe for winter-to-spring transition
Peggy Lampman | Contributor
Here's a great soup for your files, especially as we transition from winter to spring. It's delicious served hot, cold or room temperature - so If it's cold outside, serve the soup hot to warm your bones, if warm, serve chilled or room temperature.
Adaptability is another virtue. Craving Thai? Substitute coconut milk for cow's, and sauté the addition of a heaping tablespoon lemon grass with the garlic. Maybe a chopped hot pepper for good measure. Bring on the heat!
Active Time: 20 minutes
Simmer Time: 35-40 minutes
Yield: 4 cups (2 servings)
1 tablespoon peanut oil
1/2 cup chopped white onion
1 tablespoon grated or finely chopped ginger
1 teaspoon minced garlic
1 pound carrots, peeled and chopped into 1-2 inch pieces
3 cups vegetable or chicken stock
1 cup whole milk
2-3 tablespoons coarsely chopped Tamari almonds or dry-roasted peanuts
1. Heat oil in a heavy-bottomed stockpot or Dutch oven. Add onion and sauté over medium heat for 2-3 minutes, until softened. Add ginger and garlic and sauté an additional minute, stirring.
2. Add stock and carrots and bring to a boil. Reduce heat to simmer and cook, uncovered, until carrots are very tender, about 35-40 minutes.
3. Purée in pot with an immersion blender or transfer in batches to a food processor and purée with milk. Season to taste with kosher salt and freshly ground pepper. Garnish with almonds or peanuts and serve.
Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at firstname.lastname@example.org.