Ginger Carrot Soup

I love this recipe as a make ahead for a party. Use this recipe as an appetizer or intermezzo. The soup can be served either hot or cold. I usually serve it cold in small shot glasses or demi-cups with a dash of cinnamon and nutmeg on top. Be sure to make extra because it will go - and fast. But don't be fooled, it serves up nicely as a main course on a cool fall day.

To me, this soup reminds me of autumn. This could be possibly due to the yellow-orange color (of leaves changing) or the overtones of cinnamon and nutmeg (flavors of the holidays). Either way it is a great soup. The diversity of ingredients pair exceptionally well to offer excellent flavor.

To speed up preparation, I recommend use of a mini-chop or food processor for the onions and ginger. I also recommend the use of an immersion blender to puree the soup. Both are huge time savers to reduce your preparation and clean up.

My preference for this recipe is homemade chicken stock. Understanding that most of you do not have the time to make stock from scratch, store bought is OK. Vegetable stock can stand in as an alternative. I would steer you away from chicken broth since it does not maintain as rich a flavor. With regards to the stock, start with the 3 cups the recipe calls for and add more as needed.

This recipe can easily be made on day in advance of its use. Store covered in the refrigerator until service.

Ingredients:

• 4 cups peeled and sliced carrots
• 3 cups chicken stock
• 1/2 cup onion - minced
• 1/2 cup orange juice
• 1/2 cup half and half
• 1/4 cup peeled fresh ginger - minced
• 2 tbsp canola oil
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• Sea salt and fresh ground pepper

Process:

1. Heat oil in heavy large saucepan over medium-high heat
   
   
2. Add onion and minced ginger and sauté until onion is translucent (about 4 to 6 mins)
   
   
3. Add chicken stock and sliced carrots
   
   
4. Cover and simmer until carrots are tender (about 30 to 35 mins)
   
   
5. Working in batches, puree mixture in blender/processor. Return soup to saucepan. Or alternately, remove from heat and puree with immersion blender
   
   
6. Mix in orange juice and then half and half - cook over low heat for 5 minutes
   
   
7. Mix in ground cinnamon and ground nutmeg
   
   
8. Season with salt and pepper to taste
   
9. Bring to simmer before continuing, thinning with more stock (if desired)
   
   
10. Garnish with small dab of creme fraîche and fresh herbs (if desired)