Log in

No account? Create an account

Previous Entry | Next Entry

Food Porn! Roasted Carrot Ginger Soup.

Tonight is one of my nights to cook. I make full recipes of things that I cook, so I don't cook every night, and I eat a lot of leftovers. But tonight was a Cooking Night, so I thought I'd give you folks the recipe, illustrated, for Roasted Carrot Ginger Soup. (I originally cut it out of a magazine, but I've forgotten which.) All temperatures are in Fahrenheit, and all measurements are imperial. Sorry, metric people.

So the first thing you do is to preheat the oven to 350 degrees:

Then you assemble your ingredients. Pictured here are: 1 pound of parsnips, 1 1/2 pounds of carrots, 1 onion, a knob of ginger that's about 3" long, 3 tablespoons of brown sugar, 6 tablespoons of butter, some crushed red pepper flakes (originally, the recipe called for cayenne), two cups of water, and three of the four bouillon cubes I used (the recipe says to use chicken broth, but these are vegetable bouillon cubes, just to make the soup vegetarian). The pomegranates are just there because they live in that basket, and they don't get used in the soup.

The fourth bouillon cube gets combined with the water and cooked into two cups of veggie broth:

Meanwhile, you trim and peel the carrots and parsnips, peel and slice the onion, and peel and chop the ginger:

Then, you take the Really Big Knife and cut the carrots in half lengthwise, and cut the parsnips into quarters:

Put the veggies into a roasting pan:

Dot them with the butter, sprinkle them with the sugar, and pour the two cups of vegetable broth on top:

Cover the pan with tinfoil, and stick it in the oven:

The veggies have to roast for two hours. Go and do something else to amuse yourself:

At some point, turn the remaining three bouillon cubes into a further six cups of veggie broth. After two hours, the veggies come out of the oven looking like this:

They smell pretty good, too! Take out a big soup pot (this is my Dutch oven), and transfer the veggies into it, and pour the six cups of veggie stock over them:

Sprinkle in some salt and some crushed red pepper flakes:

Bring all that to a boil, then partially cover it and let it simmer for ten minutes:

Next step is to purée the soup. The recipe says to use a food processor and do it in batches. I don't have a food processor, but I do have an immersion blender, which is a tool designed expressly to purée things in pots. Stick it in and give it a buzz:

Keep buzzing till the soup gets thick and blended and smooth and orange and delicious-looking:

Slice some bread to go with the soup. This is oatmeal anadama bread, from the King Arthur Flour 200th Anniversary Cookbook:

A dollop of sour cream for garnish (the recipe says creme fraiche, but that seems to be just a more expensive version of sour cream with a French name), a glass of red wine, and voila! You have dinner fit for a graduate student:

The soup keeps well in the fridge for about a week, and it reheats well, as soups tend to do. I wouldn't eat it cold, but you could try that if you want. I've never frozen it, but I bet it would freeze well, since there's not much dairy in it. It's thick and warm, a nice bright orange color, with a little bite from the ginger and the pepper -- just the thing for autumn!


( 15 comments — Leave a comment )
Oct. 20th, 2009 11:23 am (UTC)
Oh yummy. I have to try it.
Oct. 20th, 2009 12:37 pm (UTC)
Yes, yes! It's tasty and healthy, too. It can be vegetarian or not as you choose (depending on the broth), and it just hits the spot when it's cold and grotty out.
Oct. 20th, 2009 11:59 am (UTC)
That looks great and I bet it smells fantastic when you are roasting it. You want to know how dumb I am: I also do not have a food processor and I do have a blender (use it to make soap), but it never occurred to me to use it to puree food. Duh! This is definitely one to try.

I just did one that is basically the same thing, only the ingredients are butternut squash, granny smith apples and carrots. It was really good.

PS, love the idea of the illustrated recipe. You can do as many of these as you like and I'll love it. Might steal the idea myself, if it's ok.
Oct. 20th, 2009 12:38 pm (UTC)
I think I'll have to try the butternut squash/apple/carrot version sometime after I eat this one up.

The illustrated recipe idea is something that I think I've seen just browsing the web, so you're free to try it any time. And I'd love to see what you make!
Oct. 20th, 2009 02:18 pm (UTC)
how do you keep the immersion blender from splashing all over your kitchen--or is that just my particular talent?

it looks wonderful!
Oct. 20th, 2009 02:24 pm (UTC)
I think the trick is to keep the blade and the holes well below the surface.
Oct. 20th, 2009 05:48 pm (UTC)
If it is well immersed and straight up and down, you should not have a problem. That said, I can never do it right and usually manage to splash myself. 'Tis one of the reasons I don't do it to hot soup.
Oct. 20th, 2009 05:49 pm (UTC)
I am hungry just looking at the pictures. I wish my LJ friends could come to my house and cook me a dinner. Oooh, that would be soooo yummy!
Oct. 20th, 2009 06:12 pm (UTC)
You've given me so many recipes, I figured it was time to return the favor, with interest!

Come sing in Chicago some time, and we will cook you a dinner (on the grounds) that will definitely satisfy!
Oct. 20th, 2009 06:32 pm (UTC)
Oooh, that's a good idea. Chicago. Singing. Dinner on the Grounds. How much longer are you in Chicago again?:)
Oct. 20th, 2009 07:28 pm (UTC)
Only the parrot knows (as the Germans say). You could come for the Anniversary Singing on the second Sunday in January, or you could come for the Midwest on Memorial Day weekend. Or, if you were really ambitious, you could come to the Hyde Park All-Day, which is on Halloween, so in about two weeks. (Eeek!)
Oct. 20th, 2009 09:37 pm (UTC)
We would love to make it out there for the Midwest, but I don't think that's likely to happen any time soon. *sigh*

The Hyde Park All Day sounds really fun, but alas, that's not an option any time soon either.

Kids are fun, but they sure do put a crimp in travel.
Oct. 21st, 2009 02:34 am (UTC)
Well, the Midwest will be around for a good many years to come, so it'll be waiting for when the DDs are old enough.
Oct. 21st, 2009 01:26 am (UTC)
Food porn, indeed, and well worth every (mental) calorie. Don't have a food processor either. Usually use the blender for such purposes, but an immersion blender might be worth keeping in mind for a culinary purchase. (Hubby had one once, but it was rather small and I've no idea where it's gotten to.)
Oct. 21st, 2009 02:35 am (UTC)
I don't think there are too too many calories in this dish. And the calories that are there are mostly pretty healthy calories.

I heart my immersion blender. Makes my life so much easier.
( 15 comments — Leave a comment )


by Illsaysheis

Latest Month

July 2015
Powered by LiveJournal.com
Designed by Tiffany Chow