Gingered Carrot Soup

August 26, 2008


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I recently visited an acupuncturist who told me that, according to the principals of Chinese medicine, I have a seriously deficient Qi . To ameliorate the problem he instructed me to eat more cooked, hot and spicy foods including meat and grains. I' ve been following his advice and feel much haler already. You' ll notice a tendency towards these foods in the next few posts: most notably, a gingered carrot soup I made this weekend. According to Chinese medicine, ginger is extremely good at stimulating blood flow and creating internal heat, both of which I am lacking. Carrots are apparently very good for the lungs and digestion (though Chinese medicine says nothing about improved vision) and are comforting when served warm. I made a version of a recipe I found from Bon Appétit in December, 1998: technically this is a Holiday soup, though it is also refreshing served chilled. I adapted the recipe somewhat for my tastes and purposes.

Here' s what I did:

Sauté one large, minced onion in 1.5 tbsp olive oil in a saucepan over medium-high heat. * Add ¾ cup minced ginger and sauté until translucent—about 5 minutes. * Add 3 cups of home made chicken stock and 3 cups of chopped carrots. * Cover and simmer about 30 minutes or until carrots are tender. * In batches, puree mixture in blender or food processor. * Return to pot and mix in ½ c orange juice and ½ c milk. * Cook over low heat for 5 minutes and add ½ teaspoon ground cinnamon. * Season with salt and pepper.

You can' t really mess this one up. I added a lot more ginger than the recipe called for and find it extremely refreshing when served cold, and very comforting when served warm—which is a complexity I don' t get from most dishes. This soup goes well with a dollop of yogurt to temper the ginger and balance the citrus acidity.

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