This weeks soup was provided by Debrah of Slow Travel.
It is indeed a very interesting soup. It uses very little ingredients: onions, garlic, carrots,ginger root,soup stock and orange juice. I have never combined ingredients like this before, specifically with ginger. I do like ginger, and mainly use ginger spice in some chicken dishes, it was my first time using fresh ginger root.And just because I did not know if I was going to use it in other dishes or not, and was not sure how long it would last, I just bought the smallest root I found, about 4 inches or so, and used all of it in my soup. Well, this is a little more than what the recipe calls for, so it had a noticeable kick to it. I also thought the too much ginger, gave it a little bitterness. Nonetheless, it was a great soup to have, and very easy to make.
Here is what Debrah says about it:
It's been favourite for at least 20 years. I used to make this when I was doing location catering for film and TV production in Eastern Canada and it was a guaranteed winner for the segment of the cast and crew who liked healthy and tasty! It tastes so rich and creamy but has no added fat - no butter, cream, cheese, etc.! (what's a little olive oil between friends!) This would be suitable for two for a meal or four for an appetizer.
One large onion - diced (I don’t cook with onions, so I would use a combination of green onions and shallots but you can use all or either)
Three cloves garlic minced or crushed
Three inch piece of ginger root - finely diced(you can use more or less depending on preference)
Eight large carrots (diced)
One Large tetra pack of chicken or vegetable broth
One and a half cups of orange juice
Saute onions, garlic and ginger in olive oil on low heat to soften and start to carmelize for only 10 minutes. Put in carrots and saute for 5 minutes to bring out the sugars. Add enough broth to cover the carrots and simmer till carrots are tender.
Remove from heat, place a small amount of broth and all of the carrots into blender and puree until smooth. Pour back into pot, add orange juice and rest of broth (or water) until you get the thickness consistency you desire.
I mixed in some green onions with my yellow onions,and used vegetable broth.
Thanks Debrah for a great recipe.
And just to complete my thought here, I did find out that ginger root could be stored in the fridge, or frozen, and it would last a while.
Enjoy!
Comments (4)
i think 4 inches of ginger is a little too much. ginger esp older ginger is very potent
Posted by Bengbeng | March 22, 2009 7:13 AM
Posted on March 22, 2009 07:13
Sounds delicious! I love fresh ginger and always have it in my fridge. It does keep for a while in the veggie drawer.
Posted by María I. | March 22, 2009 10:39 AM
Posted on March 22, 2009 10:39
Hmmm....not sure where the bitter flavor came from. Did you peel your ginger? Or maybe it was just old?
I keep ginger root in a ziplock in the freezer - it's easy to grate some when it's frozen.
Posted by Annie | March 24, 2009 7:16 AM
Posted on March 24, 2009 07:16
Yeah, Annie. I did peel it off as much as I could. And I just bought the night before, unless it was old at Safeway. I really think I used too much maybe.
I am going to try it again this week with less ginger.
Posted by candi | March 24, 2009 2:15 PM
Posted on March 24, 2009 14:15