A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Wednesday, March 17, 2010

Carrot Ginger Soup

Since summer is on the way , I've been feeling the need to make as many soups as possible before its too late! My husband LOVES fresh ginger, so what better soup to make than carrot ginger soup?!? This soup is so great because it's delicious, even without adding any heavy cream.

  • Ingredients
  • 1 diced medium red onion
  • 1-2 Tbsp olive oil
  • 4 Tbsp of minced fresh ginger
  • 2-3 cloves finely minced garlic
  • 1½ c. chopped carrots
  • 3 c. vegetable broth
  • salt and pepper to taste

Heat the olive oil over medium heat.
Add the onions and cook until soft, then add ginger and garlic and cook about 2-3 minutes.

Add the carrots and vegetable broth.

Bring to a boil, then reduce heat and simmer, covered, until carrots are very tender, about 20-30 minutes.

Puree the soup in a blender.

Serve when at the desired consistency and top with a few cooked carrots.

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