CARROT GINGER SOUP
Last weekend, I bought a bunch of pale yellow heirloom carrots from Tutti Frutti Farm and made a big batch of Carrot Ginger Soup. I froze it in individual containers for an easy lunch or dinner during the week. Light and simple, this soup is delicious with a little drizzle of cilantro oil just before serving.
1/4 cup extra-virgin olive oil
1 1/2 pounds large carrots, peeled and thinly sliced
1 large onion, very thinly sliced
2 tablespoons finely grated fresh ginger
4 1/2 cups water
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper
A handful of cilantro
1/4 cup olive oil
In a medium soup pot, heat the olive oil on medium. Add the sliced carrots, sliced onion and grated ginger, cover and cook over moderately high heat for about 8 minutes, stirring the vegetables occasionally, until just beginning to soften. Add the water and nutmeg to the vegetables and season liberally with salt and pepper. Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.
In a food processor, combine 1/4 cup olive oil and cilantro.
Scoop hot soup into individual bowls and drizzle with the cilantro oil. Serve.
Adapted from Food and Wine.