McGinnes' Gingered Carrot Soup
This is the soup the Irish cook, McGinnes served (with Claire's help) onboard the Fairwinds just before they sail for London in To Tame the Wind. Simon was surprised to see soup on the menu as they did not typically have soup and he was skeptical as McGinnes was new at his craft. (In Wind Raven he returns with a bit more experience.)
McGinnes' soup was a hit and so I thought to share the recipe with you. Being as Claire is French, of course it was made with cream.
Ingredients
Directions
Heat oil (or butter) in heavy large saucepan over medium-high heat. Add the chopped onions and cook, stirring often until onions are translucent and limp. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender, about 30 minutes.
Remove from heat and cool for 5 minutes before transferring to a blender. Working in batches, pulse at first, then puree the mixture. Be sure to release one corner of the lid to avoid creating a vacuum. You can also place a towel over the top of the blender.
Return soup to saucepan and add half & half or cream. Stir over medium until hot. Add salt and pepper to taste and cinnamon (optional). Mix in ground cinnamon. Season to taste with salt and pepper.
Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary. Ladle soup into bowls.
- 2 tablespoons vegetable oil or butter
- 2 onions peeled and chopped
- 2 tablespoons grated fresh ginger
- 2 pounds carrots, peeled and sliced (about 4-6 cups)
- 4 cups chicken or vegetable broth
- 1 cup half & half or whipping cream
- 1/4 teaspoon ground cinnamon
Directions
Heat oil (or butter) in heavy large saucepan over medium-high heat. Add the chopped onions and cook, stirring often until onions are translucent and limp. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender, about 30 minutes.
Remove from heat and cool for 5 minutes before transferring to a blender. Working in batches, pulse at first, then puree the mixture. Be sure to release one corner of the lid to avoid creating a vacuum. You can also place a towel over the top of the blender.
Return soup to saucepan and add half & half or cream. Stir over medium until hot. Add salt and pepper to taste and cinnamon (optional). Mix in ground cinnamon. Season to taste with salt and pepper.
Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary. Ladle soup into bowls.