As I’m writing this it’s the end of July and our local produce supplier have delivered some gorgeous carrots. We’re lucky enough to have a CSA farm in the neighbouring village, and we are members, which means that we pay a share each year and subsequently have a box of in season produce delivered twice monthly as each crop is harvested. Truth to be told, it isn’t cheaper than buying from the supermarket, but we get organic produce, support the local economy and – as there is very little transport involved – we do not contribute to a huge amount of damage to the environment.
Last week we got some beautiful carrots in the box and I decided to make one of my favourites, a soup Grandmother Anna used to make when the carrots were harvested – carrot and ginger soup. It’s dead easy to make and so tasty you want to keep eating long after you’re full.
Carrot and ginger soup
Equipment
- 1 Saucepan
- 1 Stick mixer or blender
Ingredients
- 8 medium sized carrots
- 2 shallots
- 1 thumb sized piece of ginger
- 1 tbsp butter
- 1 tbsp lemon juice
- 700 ml vegetable stock
- 100 ml cream
- Salt
- White pepper
Instructions
- Peel the carrots and ginger.
- Cut the carrots into 3 cm pieces and grate the ginger.
- Peel and cut the shallots, no need to finely chop them.
- Sauté the shallots in the butter until translucent.
- Add the vegetable stock, carrots, ginger and lemon juice and bring to the boil.
- Let simmer until the carrots are soft.
- Mix the soup until smooth.
- Season with salt and pepper.