Ginger Carrot Soup

I'm a huge carrot fan ... in fact, when I'm in the zone I can easily eat 5 lbs in a week. I eat so many carrots that my eyes have improved 2 levels in the past year. Seriously. But here's the catch...I only like them raw. My mom tried a million variations on cooked carrots and I rejected them all. Until I futzed my way into this soup recipe. This is a dish that I crave year round...give it a try, you'll be surprised. Really.

Carrot Soup

Yield: 4 mains, 6 starters
Time: 60 min to 3 hrs, depending on the flavor you're seeking. Shorter for bright and fresh, longer for sweet and earthy.
veg, vegan, gluten free...but fun to garnish with bacon!

Ingredients:

1-2 T veggie oil or olive oil

1 lb carrots, peeled & thinly sliced

2 large leeks, white and tender green parts thoroughly washed* & thinly sliced

1 red potato, peeled & diced sugar cube sized

2 cloves garlic, peeled & minced

1-2 inches of ginger root, peeled & minced

5-6 cups veggie broth or water

s&p...maybe some thyme or dill if you're into that?

Method -

1. Heat oil over medium heat in a medium sauce pan
2. Add carrots, cook until just tender - 5-10 mintues
3. Add leek and potato, cook until potato is soft 5-10 min
4. Add garlic & most of ginger, cook 5 min
5. Add salt, pepper, liquid, bring to a boil and reduce to a simmer.
6. Partially cover and simmer for as long as you like. At least 20 min. Once everything is good and soft, remove from heat and let cool a bit. Blend until super smooth with an immersion blender in the pot or pour carefully into a blender in batches.
7. Return to heat - add more broth if needed - the soup should not be brothy thin or too thick like a veggie puree. Return to a boil and reduce to a simmer, add remaining ginger if you like. Also throw in some oj if you want somethin a little sweeter. Partially cover and cook until you get the flavor as deep and rich as you like.

Other thoughts...you could easily take this to the east by adding some basic Indian spices and serving with lentils or garnishing with roasted chick peas. OR - go way thicker and serve as a puree with pork or roast whole fish.

* to wash a leek....cut off the root end and cut off the tough dark green tops. Split the leek long ways down the middle and fan out the layers under cold running water. There is usually a TON of grit and dirt in there. If you intend to fry or sautee (as opposed to throw in a soup or sweat with other veggies) place cut side down on a super absorbant tea towel or paper towel (promise me you'll re-use the paper towel for something...) to wick the water out of the layers.