Sunday, January 18, 2015

Ginger-Carrot Soup

Maybe should have added a dollop of sour cream for embellishment -- but why mess with perfection?

Ah, the simple pleasures of one's own carrot harvest.  Some to freeze, some to eat now.  On the menu this last week we've had roasted carrots with broccoli and chicken, carrot cake, and this new recipe for ginger-carrot soup I found online.

It was so good I ate a bowl, poured Big Ag a bowl for later (he was still working around the property  at dinnertime) and then used a rubber spatula to consume every last drop from the saucepan I'd made it in. It was that good.

Combine it with some fresh sourdough bread, some mellow jazz, a nice sunset, and you have a perfect recipe for a great Sunday night in Central Coast Wine Country. The Tijuana Mule I had earlier (I was on a ginger kick -- what can I say?) didn't hurt the mood either.

Here's a link to the recipe -- for the soup.  The rest you'll have to provide for yourself.


  1. Sounds and looks delicious! I make a soup similar to this but I roast the carrots before I blend rather than sauté. But it would be a lot easier to do it all in one pot! I think a little zest of nutmeg would go beautifully in this as well! But I like nutmeg in everything. Thanks for sharing! It wouldn't look quite as good here in Ohio at the moment. No snowy winter vistas. Just mud. Everywhere!

    1. Oh, that's too bad. Melting is the only drawback I can see to snow (other than winter transportation issues). I hate mud and find it very depressing. Hope you either get some more snow or early greening soon!