Saturday, April 13, 2013

Carrot and Ginger Soup

Alas, it is still soup weather here.  My friend shared this recipe with me and I can't wait to try it.

Carrot and Ginger Soup

1 shallot
1 piece of ginger
20 g of butter to saute
500 g carrots
1/2-1 tablespoon sugar
3/4 L broth
100 ml cream plus 100 g creme fraiche
2 tablespoons tomato paste
1 tablespoon curry
salt and pepper to taste

Peel shallot and ginger and cut into small pieces.  Melt butter in a pot and gently saute  the shallot and ginger for approx 10-15 minutes--do not brown!  Wash and peel carrots. Chop.  Add carrots and saute for   a bit, then add sugar and about 2/3 of the broth.  Cook for 10-15 minutes, until carrots are tender.  Puree soup and add broth until you are happy with the consistency of the soup.
Add cream, creme fraiche and let the soup warm through.  Add tomato paste, curry and salt and pepper. Serve.

*If you want to freeze the soup, add tomato paste and spices before freezing, but do not add the diary as it will curdle when you re-heat.*

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