This carrot ginger soup was tasty, though the texture did not appeal to everyone. The blended carrots had a very fibery texture. We will have to do some experimenting to see if it’s possible to get a smoother texture – maybe it’s because these carrots were frozen? Maybe they were not cooked through enough when I blended them? Either way, I liked the soup and found this to be a great use of carrots from last season… yet there is always room for improvement!
8 tablespoons · Butter
1 · Onion — peeled and chopped
2 · Garlic cloves
2 tablespoon · Chopped ginger
1 teaspoon · Mustard seed
1 teaspoon · Ground cumin
1 teaspoon · Cinnamon
1 teaspoon · black pepper
20-30 · Carrots (I used frozen)
4 cups · Water
2 cups · Yogurt
4 tablespoons · Honey
I melted the butter in a large frying pan and sauted the onions and garlic. Then I add the spices and cooked several minutes while stirring frequently. In between stirs, I sliced the carrots into discs. Then I added the carrots to the pan and cooked a few minutes longer. Then I added 2 cups water, covered tightly and let simmer for 30 minutes.
I scooped the mix into the blender (I did three batches), pureed the cooked carrots and mixed in some of the remaining water to make it puree better. Then I poured the mix out of the blender into a crockpot and whisked in the yogurt and honey. I let the soup heat up for another 30 minutes, being careful not to let it boil (since I’d added the yoghurt).
