When I asked my students and faculty if they had tried carrot soup....the answer was a unanimous.... No! So since we are now in the soup unit of my adventures in Food Class, I thought I would demo some delicious Carrot-Ginger Soup. First time I tasted this combo was from Trader Joe's, and it was pretty good for a soup in a cardboard type box. I was then on the search for a CopyCat of the recipe, and I think I've come pretty close.
In the directions you may some a couple of things that may sound unfamiliar to you, such as: "Dutch Oven"...which is a 2 handled, 5qt stock pot with a lid. And Immersion Blender...which is a long electric mixer with a spinning blade on the end, allowing you to puree your saucy type items in the pan, without putting them in blender or food processor. It may become your best friend once you have used it.
1 medium onion chopped
1/4 cup butter, cubed
4 1/2 cups sliced carrots
1 large potato, peeled and cubed
3 cups chicken broth
1 1/2 teaspoons ground ginger
2 cups half and half
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Using the amazing immersion blender, process until smooth. Stir in the 1/2 and 1/2, rosemary, salt and pepper. Cook over low heat until heated through.