Soups are a satisfying dish to make in big batches and have ready for a fast meal all week long. Chef Maria’s delicious carrot ginger soup offers considerable amounts of vitamin A, beta carotene, and magnesium, as well as other important nutrients. It’s excellent for reducing inflammation, thanks to the beneficial qualities found in fresh ginger.
Creamy carrot ginger soup
Make 4 servings
Vegetarian, Gluten-Free, Keto and Paleo Friendly, Vegan (optional)
Tip: Pour piping hot soup in a thermos and enjoy it on the slopes or the office!
- 8 medium carrots, peeled and cut into chunks
- 2 leeks, white parts only, chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- Sea salt, to taste
- White pepper, to taste
- 1/2 c. Creme fraiche (or yogurt)
- Pinch of Aleppo pepper
Place the carrots, leeks, and ginger in a large saucepan and add water to cover by 1 inch.
Set over high heat and bring to a boil.
Reduce to low and cook, covered, until the vegetables are soft and tender, 25 to 30 minutes.
Drain off the cooking liquid, reserving 3 cups.
Place the cooked vegetables in a blender and add the lemon juice and cumin.
Pour in a small amount of the reserved cooking water and blend on high until smooth.
Add more reserved liquid as necessary, or if you prefer a thinner soup. Season with salt and pepper.
Mix Aleppo pepper with creme fraiche, in a small bowl.
Serve the soup in a bowl with a dollop of Aleppo creme fraiche.
CHEF MARIA HINES
Eddie Bauer Field Expert
A James Beard award-winner for Best Chef Northwest, Maria blends her commitment to seasonal, local, and certified organic ingredients with her high standards for impeccable service at her restaurant and catering company, Tilth. Open 2006 – 2020, Tilth was named one of the best new restaurants in the country by Frank Bruni of the New York Times.