Gingered Carrot Soup

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I received this recipe in an email from Food and Wine magazine. At the time I received this recipe I had most of the ingredients on hand in my kitchen.  I omitted the crème fraîche and the cilantro the recipe calls for simply because I didn’t have them in my kitchen. I also used chicken stock instead of vegetable stock to give it more flavor.  This soup is really healthy and fulfilling at the same time.

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds large carrots, peeled and thinly sliced
  • 1 large onion, very thinly sliced
  • 2 tablespoons finely grated fresh ginger
  • 4 1/2 cups vegetable stock
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground pepper
  • 1/4 cup crème fraîche or sour cream
  • 2 tablespoons coarsely chopped cilantro
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In a medium soup pot, melt the butter in the olive oil.

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Add the sliced carrots, sliced onion and grated ginger, cover and cook over moderately high heat for about 8 minutes, stirring the vegetables occasionally, until just beginning to soften.

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Add the vegetable stock and nutmeg to the vegetables and season liberally with salt and pepper. Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.

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Puree the carrot soup with a hand blender. Stir in the crème fraîche and chopped cilantro and season the carrot soup with salt and pepper. Serve the soup in shallow bowls.

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