“Wait aminute, wait a minute, wait stop right there! Listen: Stop right there, man. A man goes into a restaurant. You listenin’? A man goes into a restaurant, and he sits down, he’s having a bowl of soup and he says to the waiter, waiter come taste the soup. Waiter says: Is something wrong with the soup? He says: Taste the soup. He says: Is there something wrong with the soup? Is the soup too hot? He says: Will you taste the soup? What’s wrong, is the soup too cold? Will you just taste the soup?! Allright, I’ll taste the soup – where’s the spoon?? Aha. Aha! … Whadaya know from funny, you bastards?” – Eddie Murphy in Coming to America.
It’s nearly twenty years later and I still can’t get through a bowl of soup without exclaiming, “Taste the soup!” As the days grow shorter and the temperarture begins to drop (to a cool 85F), there’s no denying that it’s the start of fall. I look forward to the autumnal color show that is about to begin and the comforting foods that accompany it so well. A year ago I was in Canada on a month long business trip and was lucky enough to have a close friend there to stay with. We would cook together each night, inspired by the dropping temperatures and the falling leaves. It was there that I first created this carrot and ginger soup. Now I know this is no new culinary feat, but it was the first time that I had tasted this match made in heaven! As fall settles over us like a cozy blanket, a deeply warming and pleasantly fresh soup is just right. The sweetness of the carrots briefly cloaks the warmth of the ginger, whilst the cilantro adds a citrusy freshness. The consistency is silky smooth and thick without the addition of cream, making this soup satisfying yet tremendously healthy. Not only is this delicious but it looks like a burnt orange autumn sunset.
Carrot and Ginger Soup
- 1 lb carrots, peeled and sliced about a 1/2 inch thick
- 2 small onions, roughly chopped
- 4 spring onions, white and green parts roughly chopped
- 3 garlic cloves, roughly chopped
- a large nob of ginger, peeled and roughly chopped
- a large handful of fresh cilantro, finely chopped
- chicken stock
- olive oil
- kosher salt and freshly ground black pepper
In a soup pot, heat the olive oil over medium heat and add the onions, spring onions, garlic and ginger. Sweat until translucent, about five minutes.
Next, add the sliced carrots and season with salt and pepper. Cook for another three minutes.
Add enough chicken stock to just cover the vegetables and bring to a boil. Cover and reduce the heat to a simmer. Simmer for 15 minutes, or until the carrots are fork tender. Ladle half of the soup into a blender and puree until smooth. Repeat with the rest of the soup and return to the pot.
Serve garnished with a sprig of cilantro. We had this for dinner last night along with a sandwich of sourdough baguette with rotisserie chicken, tomatoes, cucumbers, cornichons and lettuce with french vinaigrette. It was the perfect meal to welcome the changing seasons.