Ginger is Showcased Two Ways in this Scrumptious Carrot Soup!

I love the combination of carrots and ginger. Inspired by a delicious soup that I enjoyed at a luncheon recently, I decided to puree them together in a soup. With a bit of citrus, some broth and seasonings, it all came together to create a bowl of creamy goodness!

If you’ve read my posts before, you probably know that I am enamored by soup garnishes. This time I decided to use a dollop of creme fraiche topped with finely chopped crystalized ginger. It took this delicious creamy soup to a new level! Every morsel of ginger combined with the delicate subtle blend of cream in the soup was a delight to my senses. So luscious!

Amazing what a little addition can do to the composition of a dish. It was incredibly good. You have to try it!

I purchased my crystallized ginger at Jardine Ranch, a local fruit & nut house in Paso Robles. It can also be found at many vendors online such as Amazon which you can purchase by linking to my Amazon aStore on the right column of my home page. Or you can make it yourself as I have in the past, which is quite simple. Here are some instructions from David Lebovitz.

GINGER CARROT SOUP WITH CREME FRAICHE & CRYSTALLIZED GINGER

Serves 6

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup minced onion
• 1/8 cup minced peeled fresh ginger (I used a microplane)
• 3 cups low sodium chicken broth
• 4 cups coarsely chopped carrots (no need to peel if organic)
• 1/2 cup fresh squeezed orange juice
• 1/4 cup half and half
• 1 cinnamon stick
• 1/8 teaspoon cinnamon
• creme fraiche
• 1/8 cup finely chopped crystallized ginger
• salt and freshly ground pepper

Directions

1. Heat oil in heavy large saucepan over medium-high heat. Add onion and ginger and sauté until onion is translucent, about 5 minutes. Add chicken broth, cinnamon stick and carrots. Cover and simmer until carrots are tender, about 30 minutes. Remove cinnamon stick.
2. Working in batches, puree mixture in a blender or food processor. Return soup to a clean saucepan. Mix in orange juice, then half and half. Cook over low heat for 5 minutes. Mix in ground cinnamon and season to taste with salt and pepper. Thin with additional chicken broth if needed. 
3. Ladle into individual soup bowls and top with a dollop of creme fraiche and a sprinkle of crystallized ginger.

Note

• Soup can be prepared one day ahead. Cover and refrigerate. Bring to a simmer when ready to serve, thinning as needed with additional chicken broth.

(Printable recipe can be found in my recipe index under Soups)