Recipe: Carrot-Ginger Soup with Tamari Almonds
The tamari almonds are optional but provide a great textural counterpoint to this subtly sweet and velvety soup.
Yield: 4 cups (2 servings)
Active Time: 20 minutes
Simmer Time: 35-40 minutes
- 1 tablespoon peanut oil
- 1/2 cup chopped white onion
- 1 tablespoon grated or finely chopped ginger
- 1 teaspoon minced garlic
- 1 pound carrots, peeled and chopped into 1-2 inch pieces
- 3 cups vegetable or chicken stock
- 1 cup whole milk
- 2-3 tablespoons coarsely chopped Tamari almonds or dry-roasted peanuts (optional)
1. Heat oil in a heavy-bottomed stockpot or Dutch oven. Add onion and sauté over medium heat for 2-3 minutes, until softened. Add ginger and garlic and sauté an additional minute, stirring.
2. Add stock and carrots and bring to a boil. Reduce heat to simmer and cook, uncovered, until carrots are very tender, about 35-40 minutes.
3. Purée in pot with an immersion blender or transfer in batches to a food processor and purée with milk. Season to taste with kosher salt and freshly ground pepper. Garnish with almonds or peanuts and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on May 17, 2011.