Spring is here!!!
I was beginning to feel that this day would never come. There was snow and cold and then more snow and more cold. Apparently that little fur ball in Punxsutawney was on to something. I know there are a few of you out there mourning the loss of that one hour this past weekend. I can’t say I blame you but I am extremely happy to see the sun longer and know that when I come home from work there will still be sunlight. Those of you who are food bloggers know what I am talking about!
I can’t wait for the warm days to arrive and the green to start popping up. Pittsburgh is beautiful in the spring and given the winter we endured I hope that means we are going to get a gorgeous spring. If you need a place to visit this spring then you should plan on making a trip to the ‘burgh.
Since I was full of excitement for spring I knew I had to make something that was the embodiment of spring. Isn’t it obvious that carrot soup is really spring in a bowl?!?! I distinctly remember having an Easter brunch with the family in Virginia and eating carrot soup. I am not sure I had ever eaten it before that brunch but I knew then and there that I loved it. Carrots are amazing, they can be sweet and savory. This soup plays on both characteristics of the amazing orange vegetable.
This is a great soup for your Easter dinner or really any time. You can try different flavor profiles but I am a huge fan of the ginger and carrot combo. I topped mine off with a yogurt drizzle which is optional but it makes for a great presentation (I was actually really proud of my plating skills on this one). Perhaps I am getting in to the groove now that spring is here and my creative juices are flowing!
Now grab a spoon because this is going to make you warm and happy.
Carrot Ginger Soup
Yields 5-6 servings
4 Tbsp. Butter
2 Lbs. Carrots Peeled and Chopped
2 Tbsp. Candied Ginger Sliced
1 Large Onion Sliced
2 Tsp. Ground Clove
1 Tsp. Ground Ginger
6 Cups Chicken Stock (veggie stock or water will work too)
1 Tbsp. Honey
In a medium stock pot melt the butter over medium heat. Add onion slices and stir until onions begin to soften. Add the chopped carrots, ginger slices, clove and ground ginger and stir to toast spices. Add stock or water to the pot and bring everything to a boil. Once boiling, reduce heat to simmer and cooking until carrots are soft, they should be soft enough to mash with the spoon. Remove the soup from the heat and puree using a stick blender or blender, careful not to burn yourself. Once the soup is smooth return to the pot and add honey. Simmer 10 minutes and taste for seasoning, if needed add more spices or salt and pepper to your liking. Garnish with plain yogurt or olive oil.