Now that I have had this blog for about a year and a half, it feels kind of weird to be telling you about a favorite recipe just now. If it’s such a favorite recipe, why haven’t I already talked about it? When you subscribe to four food magazines, have four large notebooks filled with recipes from almost 20 years of those magazines, plus well over 100 cookbooks…you can perhaps forgive me if some of my favorites slip through the cracks.
Carrot soup may not seem like something to get all excited about. It’s not Chocolate Salted Caramel Cake after all. But this is one of those magic of cooking recipes. It’s ingredients are simple, the method is easy, the end result is spectacular. I know, carrot soup – spectacular? You have to trust me on this one. Fresh ginger and lots of lemon take this recipe from “what am I going to do with all of these carrots?” to “I’d like to make this every single week”. As we were eating it Sunday night, Randy told me that it just might be his favorite soup ever.
Along with about 700 carrots, we also got the last of the summer’s corn in our CSA box last week. I decided to use it as a garnish on the soup and we both loved the crunch and sweetness it brought. If you don’t have fresh summer corn though, don’t bother. I made this already light soup a little lighter by cutting down on the amount of butter used to sauté and by using plain yogurt as a garnish instead of sour cream.
One Year Ago: Beet Salad with Candied Marcona Almonds
Carrot Soup with Ginger and Lemon
Adapted from Bon Appétit
4 First course servings
If you want a super smooth velvety soup, use a stand blender to purée it. I like a little texture here so I just used an immersion blender. If you want to eat this as more of a main course, or if you want to have leftovers, I would double this recipe.
2 tbsp. butter
1 medium onion, chopped
1 tbsp. finely chopped fresh ginger
1 large garlic clove, minced
1 1/4 pounds carrots, peeled, chopped
2 tomatoes, seeded and chopped
Zest of 1 large lemon, divided
3 cups (or more) vegetable stock
Juice of 1 lemon
4 tbsp. plain yogurt
Corn kernels from 1 ear of corn (optional)
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and half the lemon peel; sauté 1 minute. Add 3 cups of stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Either use an immersion blender directly in soup pot or blend in small batches in a stand blender. With soup in pot, stir in lemon juice and season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Top with plain yogurt, a sprinkle of reserved lemon zest, and corn if using.