Savory Carrot Soup with Ginger & Lemongrass
During our first week at the new house we had band practice for the three guitarists in R’s Elvis cover band, an impromptu 50th birthday party of 15 buddies for R’s friend, aka, my surf mentor, and a Father’s Day get-together with R’s parents and their friends. Since our garden is still pretty much in peat pots, I bought packages of organic baby carrots as appetizers for each occasion. The problem was, I had a gallon-sized bag full of leftover carrots that I wasn’t about to let go to waste. For Father’s Day, I had also made sangria with Ginger & Lemongrass Simple Syrup. The syrup requires a sliced up hand size rhizome of ginger and chopped stalk of lemon grass to be boiled in sugar and water. The other problem was, the finished syrup consisted only of the liquid, meaning that the ginger, along with the fresh grown lemongrass from the garden, would be tossed out. Well, I wasn’t going to let that happen! Here’s what I did to solve the dilemma….
-At least 2 bags of organic baby carrots- orange and/or variety of colors
-Leftover ginger and lemongrass from the Ginger & Lemongrass Simple Syrup
-One Trader Joe’s box of organic chicken or vegetable broth
-A few fresh basil leaves
-Half of a peeled white onion
-A few large cloves of fresh garlic
-Salt and pepper to taste
-Parsley for garnish
Put the carrots in a steamer, or on a collapsible metal steamer in a pot, and add enough water just so it’s barely or just below touching the layer of carrots. Put the leftover ginger and lemongrass in the water being used to steam the carrots and bring to a simmer until the carrots are soft.
Put the soft steamed carrots in a blender along with the garlic and basil leaves. Add a few slices of ginger and lemongrass from the water and a couple pinches of salt and pepper. Also add about a quarter cup of the ginger and lemongrass water used for steaming to the blender and a splash of chicken broth.
Puree all of the ingredients and pour into a pot on medium heat.
The mixture will probably resemble baby food, so add more chicken broth while stirring with a spoon until it’s a consistency you prefer.
Add more ginger (at this point, I crush it in using a garlic crusher), salt, and pepper to taste.
Bring the soup to a boil, then turn down the heat to simmer and cover for about a half hour, stirring occasionally.
Serve hot in soup bowls with a fresh sprig of parsley on top.