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Friday, November 20, 2009

It's Soup Season! Ginger Infused Carrot Soup and Potato & Leek Soup



As temperatures drop, it become more and more apparent that soup season has arrived. This is one of my favorite times of the year, because nothing is more comforting than a steaming bowl of soup. Well, except maybe a warm cup of hot cocoa…

Soup is so versatile. You can really make it with whatever veggies you have on hand, as long as you have your aromatics… garlic, onions, bay leaf, carrots, and some stock. You should also really use some celery to make your soup base, but in this part of the world, this vegetable that we take for granted at home, is not readily available.



Here are two soup recipes to start the season off with a bang! Both are healthy and hearty soups for the winter. And, if you are like my husband and like a little cream in your soup, after pureeing, you can add about 1/4 to 1/2 cup of cream!



Ginger Infused Carrot Soup
Makes 6-8 cups

2 tbsp Olive Oil
3 Large Cloves Garlic, chopped
2 Onions, cut into chunks
4 Large Carrots, cut into chunks
1 1/2 tbsp Fresh Ginger, Minced
1 Large Potato, peeled and cut into chunks
1/4 cup White Wine (optional)
1 Bay Leaf
1 Liter Vegetable Stock
Salt and Pepper to taste

In a large pot over medium heat, add olive oil, garlic, onions, carrots, ginger, and potato. Cook for about 4-5 minutes. Add a pinch of salt and pepper, the bay leaf, and the white wine. Cook for a couple of minutes, stirring. Add the vegetable stock, bring to a boil, then reduce to a simmer. Simmer for about 20 minutes, until the carrots and potatoes are soft.

Remove from heat. Remove the bay leaf. Puree the soup using either a hand blender or by pouring the soup in batches into a blender. Season with salt and pepper to taste.



Potato & Leek Soup
Makes 6-8 cups

2 tbsp Olive Oil
2 Whole Leeks, cleaned and sliced (some people use only the white part, but I use the whole thing)
2 Large Cloves Garlic, chopped
4 Large Potatoes
1 tsp Dried Thyme
1 Bay leaf
1/4 cup White Wine (optional)
1 Liter Chicken Stock
Salt and Pepper to taste

In a large pot over medium heat, add olive oil, leeks, garlic, potatoes, and thyme. Cook for about 4-5 minutes. Add a pinch of salt and pepper, the bay leaf, and the white wine. Cook for a couple of minutes, stirring. Add the stock, bring to a boil, then reduce to a simmer. Simmer for about 20 minutes, until the potatoes are soft.

Remove from heat. Remove the bay leaf. Puree the soup using either a hand blender or by pouring the soup in batches into a blender. Season with salt and pepper to taste.

4 comments:

  1. I love the creamy texture you can get from pureeing cooked vegetables. Both of these soup look fantastic!

    ReplyDelete
  2. Wonderful post! I could eat soup everyday.

    ReplyDelete