I made carrot and ginger soup last night for my book club which was reading Under the Same Blue Sky. In theme with the book, I’d challenged myself to a brightly colored, light, vegetarian German summer menu. A 6-year old honorary club member declared it “delicious,” so the recipe seems worth sharing. The thickener is carrots, not flour, so it’s gluten free, with a true taste of carrot. Freezes well and goes well with historical fiction.
Carrot & Ginger Soup (for 4-6)
1 onion, peeled & chopped
I T ginger root, peeled & sliced thin
2T white wine
1 1/2 lbs carrots, peeled and sliced
2 C vegetable broth (or chicken broth)
1 tsp salt
ground nutmeg to taste (I used about 1/2 tsp)
1 – 1 1/4 C whole milk.
1 T butter
juice of 1/2 lemon (or more)
parsley or mint for garnish
Saute the onion in butter until soft. Add carrot and ginger, saute briefly, add wine and cook for 30 sec. Add broth, salt, pepper, nutmeg. Bring to boil, then simmer until the carrots are tender. Put in food processor or (better I think) use an immersion blender. A few chunks are fine. You can store for a day or so at this point or, to finish, add milk and return to simmer. If you want it thinner, you can use water or broth. I happened to have some carrot juice, but other times I’ve used broth. Just before serving, add butter and lemon juice. Stir until butter is melted. Garnish as desired.