A bright soup on a snowy Saturday

It's another snowy Saturday in D.C.  I've been so busy working late at work, I promised myself I would cook this weekend to make sure I had something yummy to come home to for dinner next week.  Soup is an easy answer.  I can keep some in the fridge and then freeze some for later!
My little Dupont Circle goddess looks like she is wearing a snow shawl, doesn't she?  
I never noticed how strong her arms were!  

My mom found a recipe in one of her Bon Appetit magazines about a year ago for an amazing carrot ginger soup.  On such a grey, snowy day I thought something bright, orange and a little spicy would be perfect.

Ginger Carrot Soup
Addapted from Bon Appetit Magazine

2tbs of salted butter
1/4 cup of olive oil (I used a little less)
1.5 lbs of carrots (It's about a bag and a half of those bags of carrots from the store)
4.5 cups of vegetable stock (I used 4 cups because that's all I had!)
1 large onion
1/4 tsp nutmeg
2 tbs of grated fresh ginger (I only used about 1 tbs)


Peel and chop the carrots into small circles. Put them in a large pan along with the chopped up onion, butter, ginger and olive oil.  Over medium heat, saute them together for about 10 minutes or until the onions and carrots start to soften.

Add the vegetable stock and nutmeg and turn up the heat a little bit (not too too much!)  Let it simmer for about 20 minutes or until the carrots are soft.

Once it has finished cooking, transfer it carefully, in stages, into a food processor and blend it until creamy.
Who said you need fancy appliances to cook well?  I like to call mine "vintage".  
It belonged to my grandmother.


Serve in a heated bowl to make sure the soup doesn't cool off before it reaches the table.  You can add a little bit of creme fraiche or sour cream in the middle to make it just that much more delicious.  I clearly went that route!

...and then there was none.


  1. The soup couldn't be easier to make and the ginger makes it so good!