I don’t want to complain again, but it is still raining here. And when I woke this morning, I woke to the news that we now have a heavy rainfall warning in effect for today. It has been so, so dark, and so very depressing. 2.0 says that things are sprouting in the veggie patch, but I can’t bear to go out to see it. From the dining room window, I can see puddles between the rows, and divots where the rain has been pelting the soil.
We are supposed to get two days of sun on the weekend before the rain returns. I guess the clouds have to go somewhere to pick up more water. Then the clouds will return by Sunday – to dump more rain upon us. (Bleck.) All in all, I should be counting my blessings. I mean, sure, our first veggie patch may suffer this year, but it’s nothing like the devastation in Manitoba, Quebec and along the Mississippi. That’s the kind of water I never want to see.
So, if you too are suffering from water weariness, but are still lucky enough to have your worldly possessions dry and safe in your little house, you might want to try some liquid sunshine. Carrot Ginger Soup. This here soup has a wonderful ginger-infused flavour. It will warm you from the inside out. It will make you forget for a moment that you have no dry shoes, and are in a constant state of hood head.
This is good. Real good. So good that Rosie Beaucoup asked me for the recipe.
I have arrived.
. . .
- 3 tablespoons olive oil
- 1 small yellow onion, sliced
- 1 clove garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1 small apple, peeled and sliced
- 4 to 5 cups peeled, sliced carrots (about 1 1/2 pounds)
- 4 cups chicken broth
- pinch of ground nutmeg
- salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
Raise heat to medium-high and add chicken broth. Bring to a boil. Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pot from heat and let rest for 10 minutes.
Blend the soup in batches in a blender, or with a hand blender (as I did). If using a blender, blend in batches to avoid overflow/spray. Leave the blender lid slightly ajar to let some of the steam escape.
Once all of the soup is blended, return to the pot. If you’d like a thinner consistency, and more broth. (I didn’t find this necessary.) Add a dash of ground nutmeg.
Soup will last in an airtight container in the refrigerator for up to 4 days. This soup also freezes well. Thaw in the fridge before reheating.