Carrot-Ginger Soup

[twop_tjl]

Here is my carrot-ginger soup recipe as requested by melodinous. This recipe is quick, easy, and cheap to make. I've served it at a dinner party and one of my guests has subsequently served it at one of his dinner parties.

Carrot-Ginger Soup

(Original from The Garden of Vegan)

4 large carrots, sliced (tjl's variation: 1/2 lb. of baby carrots, sliced - approx 1/2 a small package)
1 leek sliced (while and pale green parts only) - (tjl's note: optional)
2 tbsp dark sesame oil
1 small yam, chopped (in small pieces)
1 tbsp fresh ginger, grated
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
2 cups vegetable stock

1. In a large soup pot on medium heat, saute the carrots and leeks for 3 minutes in the sesame oil. (tjl's note: Leeks are optional, there should be enough oil to lightly coat the veggies).


2. Next, add the yams, cover and cook for 2 more minutes.


3. Then, add the remaining ingredients, bring to a boil and reduce heat to low. Simmer for 15-20 minutes or until vegetables are cooked. (tjl's note: 15 minutes usually does it for me).


4. In a blender or food processor, puree approximately half the soup until smooth. Return to soup pot, blend and reheat. (tjl's note: I typically just use a Braun hand blender and puree approximately half that way).

Makes approximately 4 servings. (tjl's note: For me, this works out to 3/4 of a bowl per serving.)

tjl: I usually end up doubling the recipe.