Thursday, May 9, 2013

Carrot Ginger Soup

A few weeks ago, there was a wicked stomach bug going around Brussels, a knock-you-flat-on-your-back-and-make-you-cry-for-your-mama kinda bug. When it came roaring my way, eating, working, reading, or doing anything remotely productive was totally out of the question. All I could really do was lay around and moan.

Once it had run its course, my appetite came back with a vengeance, and I craved something healthy, delicious, and familiar. Enter my Mom's carrot ginger soup. She shared this recipe with me years ago when I first started to get into cooking because it was fool proof. And it is!  Though it is incredibly easy, the flavor has terrific depth.

Try it for yourself! Its great with a salad, brie and pear grilled cheese, or asparagus, as pictured.

Mom's Carrot Ginger Soup

 1.5 lbs of carrots (peeled and chopped)
1.5 lbs of parsnips (peeled and quartered)
3 in piece of fresh ginger (peeled and chopped)
5 tbs of unsalted butter
3 tbs of dark brown sugar
8 c. chicken-free broth
salt to taste
pinch of cayenne
Greek yogurt and chives for garnish

Preheat oven* to 350. Combine veggies in roasting pan, dot with butter and sprinkle with sugar. Add two cups of broth and put it in the oven for 2 hours. Combine mixture in a soup pot and add remaining 6 cups of broth. Add salt and cayenne and bring to a boil; reduce to a simmer for 10 minutes. Puree in the blender and serve.

*Since we don't have an oven in Brussels, I roast everything on the stove and it works beautifully.

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