Carrot Ginger Soup
Slippery roads, grey skies, and nary a growing plant to be found. Winter in Vermont can be awfully dreary and rarely makes folks think of the bounty of our soil. Thank goodness for farmers with fabulous means of storing vegetables for us poor root-cellarless folk! Most stored veggies are some shade of brown, beige, or brownish beige. But carrots are bright orange! Ok, I realize that I might be winning some obvious-points there, but carrots bring a brightness and sweetness that truly makes me happy to be eating locally.
Carrots are my go-to lunch snack in the winter. They go great with roasts, they go even better in cakes (go to my blog for a great Carrot Cake recipe), carrots with dip is always a winner, but when I really want a winter punch, I have to make a Carrot Ginger Soup. It’s warm, spicy, a little sweet and just right for the season. Feta might seem like an odd touch for a soup like this, but trust me, it’s delicious. Feta cheese was a staple in my house growing up, so I know my feta, and the goat feta from Sage Farm Goat Dairy available at the winter farmers market is just spectacular. It adds a nice little salty tang that rounds out the bite of the ginger. Enjoy!
Carrot Ginger Soup
1 large yellow onion
1 lb carrots (about 5 medium)
1 tbs olive oil
1 tsp salt
1 1/2 tbs grated ginger
3 cups chicken or vegetable broth
2/3 cup whole milk
salt & pepper to taste
feta cheese (optional)
1) Slice the onion and carrots and add them to a medium size saucepan with the olive oil and 1 tsp salt. Cook at medium high heat, stirring occasionally, until the onions are soft (about 10 minutes).
2) Add the ginger and broth to the pot and bring to a boil. Reduce the heat to medium, cover the pot and let cook until the carrots are soft (about 10 minutes).
3) Remove the pot from the heat and, with an immersion blender, puree the soup until smooth. Return the pot to the heat and let the soup come back up to a boil. Remove the soup from the heat and stir in the milk plus salt and pepper to taste. After portioning the soup into bowl, sprinkle each serving with crumbled feta cheese.