Recipe: Ginger Creamy Carrot Soup

Last month was soup month and I missed it!  

This post is in honor of the all the soups I missed posting.

This savory soup is a creamy comfort for cold winter's days. It is uniquely light and simple in flavor and balances well with the cauliflower. Don't tell the kiddos it's healthy!

 Delaplane Cellars ~ Delaplane, Va.

INGREDIENTS

• 4 Tablespoons of Butter
• 1 Tablespoon of Olive Oil
• 2 Garlic Cloves, minced
• 2 Shallots large, chopped
• 1-1 1/2 Tablespoons of Fresh Ginger, minced (equivalent to a knuckle and a half of ginger root)
• 2 Pounds of Carrots, julienned (cooks faster than chopped), may be substituted for 3 1/2 Cups of Butternut Squash, cubed
• 1 Medium Head of Cauliflower, rough chopped in 1-inch pieces
• 2 Dashes of Pepper, freshly ground
• 6 Cups of Chicken Broth (Vegetable Broth may be used as a substitute)
• 2 Cups of Heavy Cream OR 3 Cups of Milk, plus 2 extra Tablespoons of Butter
• Dash of Cinnamon
• Salt & Pepper to taste

prep time:

30

cook time:

45 minutes

total time:

90 minutes

Makes 6-8

DIRECTIONS

• 1
  In a deep stock pot, sauté Butter, Olive Oil, Garlic, Shallots and Ginger until the Shallots cook clear. (Olive Oil cooks at a higher temperature and prevents the butter from browning.)
• 2
  Add in the Carrots and Cauliflower and stir until all vegetables are mixed together and heated through.
• 3
  Add in a couple dashes of salt and freshly ground pepper.
  
• 4
  Pour in the Chicken Broth and bring ingredients to a rolling boil.
  
• 5
  Turn heat down to slow boil and cook for 30 minutes or until vegetables are fork tender.
• 6
  Using a hand blender, carefully pureé ingredients and incorporate Cream. You may use Milk as a substitute, but be sure to add the extra butter to give the soup the proper creamy flavor.
• 7
  Add a dash of Cinnamon to enhance the Ginger.
  
• 8
  Salt and pepper to taste.

NOTES

May be served hot with a sprig of thyme or cold with a dallop of sour cream
and a squeeze of lemon on top.