I like to cook with fresh Ginger. This pungent and spicy aromatic adds a special flavor and zest to soups, stir-fries, vegetables and fruits.
Fresh Ginger is available all year-round. Modern research revealed that ginger possesses numerous therapeutic properties.
Carrots are also available all year-round, the locally grown are in season in the summer and fall.
At my local Farmer Market, I am fortunate enough to be able to buy organic locally grown carrots during the winter. They are fresh and sweet.
Carrots are best know for their rich supply of antioxidant. These delicious root vegetables are a favorite in many dishes.
- 2 Tablespoons olive oil
- 1 small onion, chopped
- ½ cup celery stalks, diced
- ¼ cup peeled and finely chopped ginger root
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1½ pounds carrot, peeled and diced
- Salt and pepper to taste
- Pinch of cayenne
- Heat oil in a large Dutch oven on medium-high heat. Add onion, celery, ginger and garlic. Saute 5-10 minutes. Add carrot, stock and bring to boil. Reduce heat, simmer for about 20 minutes or until the vegetables are tender.
- Puree the soup with an immersion blender or in batches in a blender or food processor
- Add a dash of cayenne and season with salt and pepper to taste.
Sites That Link to this Post
- Thanksgiving Menu Ideas « Rants From My Crazy Kitchen | November 12, 2012
- Ginger: Glorious Ginger | Daily Measures | October 30, 2015