My best friend Kelsey is obsessed with ginger. The ladies who worked at the sushi restaurant down the street from our apartment in San Francisco dubbed her “the ginger lady” because she was forever asking for more ginger.
I know the internet is chockfull of recipes for Ginger Carrot Soups, but thanks to a little inspiration from my friend Kelsey, this one sticks out from all the rest. This recipe is for you Kels, because its heavy on the ginger and the attitude, just like you my friend.
Ginger Lady’s Carrot Soup
2 tablespoons butter or olive oil
1 onion, peeled and chopped
2 cloves garlic, minced
2 pounds carrots (1 kil0), peeled and sliced
1 large potato, peeled and chopped into small cubes
6 cups (1.5 quarts or 3 pints) chicken or vegetable broth
2-4 tablespoons ginger, peeled and minced (It’s a strong flavor for some people, so start with less and add more to taste)
1 teaspoon ground coriander
The juice and zest of half a lemon
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) crème fraîche plus for serving (about 1 tablespoons per person) If you don’t have crème fraîche handy, you may substitute sour cream or a thick plain yogurt such as a greek yogurt
A handful or fresh herbs, chopped (I’ve used basil and parsley)
In a large saucepan, heat the butter or oil over medium heat. After a minute, add the onion. Sauté until translucent, about 5 minutes, pay close attention that the onion does not brown! Add the potatoes, carrots and garlic to the onion and sauté for about 2 minutes, taking care not to burn the garlic. Add the broth, ginger and coriander. Cover and bring to a boil. Remove cover and simmer gently until carrots and potatoes are tender, time depending upon how thickly the carrots were sliced.
Once the vegetables are tender, remove the soup from heat and transfer to a large bowl. Add the lemon zest and juice, crème fraîche and salt and pepper to taste. Blend carefully with an immersion blender (if you do not have one, blend soup in batches in a blender), making sure not to splatter yourself with hot soup as I have done too many times to count…
May be served hot or cold, with a dollop of crème fraiche and a sprinkling of fresh herbs.