Flavor, aesthetic, and ease: the trifecta of a wonderful recipe. I adore this purée with its beautiful color and smooth texture (add chopped carrots for a bit of crunch). This carrot soup is equally divine served warm or chilled, and equally exciting when accessorized with peanuts, basil sour cream, or chili sauce. I think cooking in and garnishing the soup with freshly harvested chives tips it over the edge of “good” and into “extraordinary.” Serve it with fresh bread straight from the oven for a perfect Sunday supper.
- 3 Tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon chopped ginger
- 2 teaspoons minced garlic
- 2 lbs of peeled and chopped carrots
- 3 cups chicken stock or vegetable broth
- 2 tablespoons fresh lemon juice
- Peanuts, optional
- Sriracha sauce, optional
- Heat olive oil in a heavy pot over medium-high heat. Add onion, ginger, and garlic. Sauté for five minutes.
- Add chopped carrots, stock, and bring to a boil. Reduce heat, cover and simmer until carrots are tender, about 20 minutes. Remove from heat and cool.
- Purée soup in a blender. Then, return the purée to the soup pot and mix in lemon juice. Season with salt and pepper, to taste.
- Garnish with freshly harvested chives, peanuts, carrots, and Sriracha sauce (if desired).