Carrot Ginger Soup

Carrot Ginger Soup has always been the soup I make when I am aiming to impress! I first sampled this soup 27 years ago when I was still a teenager. I was invited to a “fancy” luncheon at a friends house and I will never forget her star studded menu of Carrot Ginger Soup and Chicken Cordon Bleu.

Her table was set with a fine white linen tablecloth and napkins. Fine china, fancy silverware and wine glasses adorned her table along with fresh flowers. I sat down at her table and was served this creamy orange pureed soup of roasted carrots, onions, cream and fragrant ginger a’la Julia Childs. It was like the heavens parted and angels sang. Never had I had a dining experience like this.

I serve this soup as a first course whenever I want to wow my guests. If you have been served this at my table you know I considered you an esteemed guest. This is not a soup that is hard to make, nor is it expensive but it always makes an impression.

It is also Keto friendly which makes it all the better!

Carrot Ginger Soup

Ingredients:

8 carrots

2 onions

4 cloves of garlic

1 1″ section of ginger

4 cups chicken broth (you can also use water or vegetable broth for vegetarians)

1 pint (1 1/2 cups) cream

1 teaspoon salt

Instructions:

Peel and slice your carrots, they don’t have to be small slices, I usually cut mine in 1″ slices. Cut onions up in sections. Saute the onions, garlic and carrots in olive oil until the onions are translucent, don’t overly brown them as this will discolor the soup. Peel the ginger and slice and then add to the onions, carrots and garlic. Add the chicken broth and cook until the carrots are tender, about 20 minutes depending on the thickness of your carrot slices. Remove from heat and cool.

Pour into a blender and puree until smooth. Add the cream and salt to taste. Pour into bowls and garnish with chives, a drizzle of olive oil or cream or pumpkin seeds.