frenchpony (frenchpony) wrote,
frenchpony
frenchpony

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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!
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