Gingered Carrot Soup

Well, the autumn is clearly upon us here in Marin County, probably with less force than is being felt in New England, but more than in Perth -- our respective "homelands". In autumn, the crockpot and soup making acoutrements come out from hiding. The last of the green chutney has been made and we had an overflow of carrots. What to do, what to do? Here's a simple, quick, easy and healthy soup that we've made before. We "forgot" to blog about it the first time, which is a shame, because it was better then than today. The ginger is a bit too strong (hot), but it still tastes like Thanksgiving. We added salt and we'll discuss what when right/wrong over dinner tonight. Updates to follow. The content below has been copied from the site linked at the bottom of the page.

Jim and Peta

Ingredients

• 2 tablespoons vegetable oil [we used a combination of peanut and EVOO]
  
• 1/2 cup minced onion
• 1/4 cup minced peeled fresh ginger
• 3 cups (or more) chicken stock or canned low-salt chicken broth
• 4 cups sliced peeled carrots (about 1 1/2 pounds)

• 1 cup orange juice
• 1/2 cup half and half
• 1/4 teaspoon ground cinnamon
• 1/4 cup matchstick-size strips peeled carrot (for garnish; optional) [bailed on these last two ingredients since it is just for us]
  
• 1 tablespoon matchstick-size strips peeled fresh ginger (for garnish; optional)

Preparation

Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls. Top soup with carrot and ginger strips, if desired, and serve.

Read More http://www.epicurious.com/recipes/food/views/Gingered-Carrot-Soup-5811#ixzz13gSRGpDp