With the brisk close of each afternoon as it folds into evening, I've been craving hot and hearty soup to warm my (almost) autumn bones. Making carrot soup seems to mark the switch from easy sundresses and sandals to long baggy sweaters and leggings. Tonight is just the night for the occasion, though I am a few days early for the arrival of fall (it officially starts on the 23rd). Here is my tried and true recipe. Serve with a rustic whole grain saloio bread.
2 tbls olive oil
2 lbs carrots, peeled and chopped
1 lg onion, finely chopped
6 garlic cloves, peeled and chopped
1 tbls ground ginger
4 c chicken or vegetable stock
1 tbls fresh lemon juice
1/4 c cream
Heat oil in large heavy saucepan (I use my dutch oven) over medium heat. Add carrots, onion, garlic and sauté until the onion is translucent, about 10 minutes. Add 3 1/2 cups stock. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
Add ground ginger and mix well. Puree soup in batches in blender or food processor. Return soup to the same saucepan. Mix in lemon juice Season to taste with salt and pepper. Thin to desired consistency with more broth. Whisk in cream in medium bowl just until slightly thickened, then add to soup. Serve with a drizzle of olive oil or dollop of sour cream.