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.
Carrot Ginger Soup
1 large yellow onion1 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.
Posted by Claire at 1/19/2011 12:18 AM 
Categories: Sides, Soup, Published articles:Our Food Column
Tags: Carrot ginger soup feta onion broth milk
Categories: Sides, Soup, Published articles:Our Food Column
Tags: Carrot ginger soup feta onion broth milk
Hi Claire:
Congratulations on your Free Press article today . . . it's inspiring on many levels. My weight is up and down; I gain, I lose, and the cycle repeats. I know it's not healthy. I do have a mode of exercise I love but I have trouble doing it every day. My work/home schedule is pretty demanding (as it is for most people). My worst habits are not keeping track of what I eat and relying on processed foods too often. I'd love to find several simple, healthy dishes I could make with confidence. Sometimes confidence is the hardest part! Anyway, I look forward to reading your blog and its recipes. Congrats on your business, your blog, and living your best life!
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Thanks Kristin! I heard that the average person just re-makes the same 10 dishes over and over. So, find yourself those 10 dishes and love them! As for keeping track of what you eat, don't worry about it. I think it's great for people who can do it, but I'm not one of those people. I just have aimed to eat less than what I did before. I would let myself be hungry for 10 minutes before I ate, or I would just keep munching on low calorie things like carrots until I was full of very few calories. Once I got used to eating that amount of food, I would notch it down again. I never starved myself, but just got myself used to eating less food slowly. I still have no idea how many calories I eat in a day. And instead of processed food, stock up on leftovers (freeze them if you don't want to be eating the same thing every day for a week). If you make a big dish and save the leftovers, you have something healthy to snack on as soon as the urge appears, and you won't be inclined to grab the prepackaged thing. Thanks for your good words and good luck!
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