Ginger and garlic make this a warm full bodied soup, one that is ideal in cold weather as lunch or as a first course for a main meal.
1 medium onion, chopped
2 garlic cloves, crushed
1 1/4 lbs. raw carrots, peeled and roughly chopped
1 tablespoon olive oil
1 1/2 inches fresh ginger, crushed or grated.
1 teaspoon sea salt
ground black pepper, two grinds
1/4 teaspoon nutmeg
1 tablespoon raw rice
4 cups vegetable stock
Warm the olive oil in a heavy-based pan over low heat. Add onion, garlic and ginger. Cook gently over low heat until onion appears transparent. Add carrots to the pan and continue cooking and stirring for a few minutes. Then add hot vegetable stock, nutmeg, sea salt, pepper and rice.
Cover and bring to the simmering point. Continue to simmer over the lowest possible heat for 30 minutes or until cooked.
Purée mixture with electric blender or rub through a fine sieve.
Garnish with fresh finely chopped parsley leaves. Serves four.
I use lots of garlic in mine. Literally 6 to 10 cloves. Trust me the fresh ginger can hold it’s own. You are not going be like..”gosh all I can taste is garlic.” That is not going to happen. So don’t be afraid to hit it hard if you like garlic in your soups and sauces.
ALSO, beware the wrath of your blender. DO NOT try to blend it all at one time in a 6 cup blender like you see above. I am just stubborn and lack patience. This method will likely have orange soup everywhere! I’m serious. You have to really know how much pressure the blender cap is gonna be under. It is more than you think. And remember the soup is burning hot. Two words…oven mitt…for sure. Attempt at your own risk and most likely with disastrous results. Plus, carrot stains. Be careful! I’m probably going to get one of those fancy immersion blenders.
I usually divide the servings up into serving savers and freeze the extra for hot lunches.