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Author Notes: This is an uncomplicated soup but full-bodied and confident in it’s simplicity. The sweetness of the carrots and the pop of the ginger and cumin create an obvious yet unlikely marriage. Like John and Alice Coltrane. Tenor sax and harp. Tidy suits and rainbow-y mumus. —F for Food
- ½ stick of unsalted butter
- 1 ½ lbs. (approximately) peeled, chopped carrots
- 3 celery stalks, roughly chopped
- 1 medium onion, roughly chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 4 cloves garlic, chopped
- 2 tablespoons walnut oil
- cups vegetable stock
- 1/2 cup heavy cream
- 1/4 cup of sage leaves, divided
- salt and freshly ground black pepper to taste
- Melt butter in heavy large pot over medium-high heat. Add onion; sauté 5-7 minutes. Add garlic; sauté 2 minutes. Add chopped celery and carrots; sauté 10 minutes. Add stock and bring to boil. Add cumin, ginger and sage leaves. Reduce heat, cover partially and simmer until carrots are very tender, about 30 minutes. Cool slightly.
- Puree soup with immersion blender. Season with salt and pepper. Stir in cream.
- Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with a drizzle of walnut oil and a sage leaf.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Carrot Recipe