Simply delicious: Caramelized Carrot and Ginger Soup


Easy Peasy!

The truest of beauty lie in simplicity. A sunrise at the break of day. Strolling under a starry night. The taste of a fresh tomato as it is plucked from the garden as you take a juicy bite, the warmth of the sun still lingering as you experience its tart acidity. Life is defined by the purest of moments.

Add this caramelized carrot and ginger soup to the list. It’s so simple, yet so tasty, it’s almost stupid. The ingredients are as such:

1 ½ lbs. baby carrots

1 Stick of unsalted butter

1 cup heavy cream

1 Tablespoon plain yogurt

1 teaspoon fresh grated ginger

1 pinch of salt

The end result is a rich, dreamy concoction that is both excellent as a cool treat on a hot day or as a steaming hot bowl to warm your soul on a cold day. At our recent secret supper, we had it warm, defying logic in light of the balmy 99 degree weather. Our geothermal A.C. had the house chilled to a pleasant 78 degrees,  so warm and yummy was good to the tummy.

 The secret weapon in all this simplicity is provided by a little pressure cooker action. Peel the carrots, dice them down to 1 inch sections, then toss them into the pressure cooker with on stick of unsalted butter. Heat the pressure cooker to medium heat for about 5 minutes and allow it to pressurize. Turn the heat off and in about 5 minutes, you will have perfectly caramelized carrots that will only require a quick whir in the blender or a food processor to turn into this marvelous, decadent soup.

 

Before all the blending action takes place, allow the pressure cooker to cool a few moments under a cool facet until the pressure releases enough to open. Pop in the grated ginger and stir until blended. Allow the ginger to stew in the hot carrots until softened. About 3 minutes. Add the carrot mixture to your blender or food processor and give it a few quick pulses. The carrots should already have somewhat of a pureed consistency from the pressure cooking process at this point. Add the heavy cream and yogurt along with a pinch of salt then pulse a few more times until blended. You can either serve the soup hot at this point of refrigerate it to serve at a later time cold.

In the immortal words of those famous Cooking Channel hostesses, The Two Fat Ladies“Easy Peasy”!! Simply delicious.

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Filed under Carrots, dinner party menu, Ginger, Pressure Cooker meals, Soup, Vegetables, vegetarian

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