A day after Valentine’s Day and I am feeling desperate. Not for love, but for summer veggies.
Or just more vegetables to choose from. I won’t be greedy and demand all the goodness that comes in July and August.
My goal is to eat seasonally, but sometimes I cheat. Perhaps cheating is a bit harsh. In-season vegetables taste better, and they involve less food miles. I like to respect the earth!
At the grocery the other day, they had a special on organic cherry tomatoes. I saw the sign, 2 for $5, and I couldn’t say no. Could you blame me?
I debated the purchase for a few seconds when I saw those red beauties travelled all the way from Mexico to Chicago, but I put them in my cart anyway. Sorry!
Those tomatoes weren’t as good as they would have been in the heat of August, but I know that’s partly because of the guilt I felt eating them.
To make things right, I reached for more appropriate root veggies, and I whipped up a batch of carrot ginger soup.
For some reason, I tend to overbuy carrots. I think I forget about them in the back of my fridge. When I’m unloading my groceries, I usually realize I already had a bunch patiently waiting for me.
For the soup, I started by sautéing onions and then adding in fragrant ginger and garlic. After that I added the carrots and veggie stock.
It didn’t take long for those crisp carrots to soften up enough to be pureed in the blender. Each silky spoonful of this thick vegan soup had the zippiness of fresh ginger.
I finished each bowl with a swirl of yogurt and a sprinkle of minced chives.
The intense orange color brightened up my spirits and had me momentarily forget about longing for summer.
Carrot Ginger Soup
- Prep Time: 10 minutes
- Cook Time: 23-28 minutes
- Total Time: 33-38 minutes
- Yield: Serves 4 1x
1 tablespoon olive oil
1 medium white onion, roughly chopped
1 tablespoon minced fresh ginger
1 garlic clove, minced
1/2 teaspoon cumin
1 teaspoon kosher salt
1-1/2 pounds carrots, peeled and roughly chopped
4 cups vegetable stock
Yogurt and chopped fresh chives for serving
Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the ginger, garlic, cumin and salt and continue cooking for an additional 3 minutes. Add the carrots and stock. Bring the soup to a simmer and cook for 15-20 minutes until the carrots are soft.
Carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat before serving. Garnish with yogurt and chives.