Thursday, November 17, 2011

Carrot and Ginger Soup

Well, soup again. But autumn and winter are definitely soup-seasons in my family. So there will be voices again: "Isn't there at least one clean spoon in this kitchen? When will the washing mashine be ready?" That is all because we enjoy the cream soups several times a day in small amounts and there is always a pile of used cups and spoons around the sink.
This soup with silky texture is rich and creamy. It has an intense orange color and a natural sweetness due to the carrots. The ginger and garlic give their delightful tastes to the soup and also serve as immune boosters. They bring "heat", but if this heat is not enough for you, you can chop and add one hot pepper and sprinkle it over the servings. 

  • 750 g carrots
  • 50 g butter
  • 1 medium onion
  • 1/4 cup finely chopped fresh ginger
  • 3 garlic cloves, minced
  • salt and freshly ground pepper
  • 3 cups vegetable broth
  • 3 Tbsp Mascarpone


Peel and chop the onion and put it with the butter in a pot over medium heat. Add the garlic, the ginger and the chopped carrots and stew for 5 minutes, stirring often. Add broth, cover and simmer until carrots get tender. Puree in a blender until smooth and return to the pot. Add the Mascarpone, stir and bring soup to a boil. Add salt and pepper to taste. Serve hot with additional spoon of Mascarpone above. 

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