falling for soup

Cooler temperatures have begun to make themselves comfortable here in Goteborg. I am okay with this as long as I have a warm parka and a kitchen full of ingredients to make soup.

Since the temperatures started to drop I have made this soup a few times, each time a bit different. Carrot and ginger is a classic combination and rather forgiving, so feel free to experiment. I made it once with miso. Another time with shrimp. Another time with coconut milk. All variations have been delicious, a sign of a good soup recipe.
a basic variation served at a dinner party

Carrot-Ginger Soup


a generous chunk of butter, or olive oil, 2-3 tbsp.
1 large onion, or 2-3 smaller ones
fresh ginger, minced (at least 1 tbsp.), to taste
500 g. carrots, peeled and chopped
4 cups water or vegetable broth
juice of an orange (about 1/2 a cup)
salt, to taste
fresh herbs (such as mint) and olive oil for garnish

Heat the oil or butter in a large pot over medium heat. Add onion, carrots, ginger and salt. Cook until softened and then add water, or broth. Bring to boil and then let simmer until carrots are very soft, about 40 minutes. Cool slightly and then puree soup in batches. Reheat and add orange juice and a bit more ginger (if you please). If using miso, add about 2 tbsp. If adding shrimp, add cooked shrimp and heat. Season with salt and pepper. Serve garnished with olive oil and mint.


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