Eureka!

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Continuing my random recipe try, I pulled out a clipping from a January 2005 New York Times by Nigella Lawson.  An ascetic trio of recipes meant to atone for holiday sins, there was a bracing beet and ginger soup, that was quick, wholesome, and low in calories.  The minimal ingredients – roasted beets, minced ginger, hot vegetable stock and lemon juice – made for a soup in which the ginger popped against the sweetness of the beets.  My father, who happened to be in town, commented on how it would be good with carrots instead.  A surprising observation from a man with the palate of a rhinoceros and who barely eats in his Geritol years.  Maybe this is the path to the carrot ginger soup of my dreams.  

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I have so often been disappointed by carrot ginger soup because of the delicate balance between the carrot and ginger.  The simplicity of four basic ingredients lets the flavors shine.   A little different from sticking all the ingredients in a pot and pureeing it, the recipe is quick to put together as long as the carrots are roasted ahead of time.

Carrot Ginger Soup

-roast 1/2 lb. carrots in 400 degree oven for 40 minutes.  This can be done ahead of time.

-mince 1/2-inch piece of ginger to get 1T, err towards more than less ginger.

-peel carrots when cool and cut into 1-inch pieces

-heat 2 cups vegetable stock

-blend carrots, ginger, hot stock and juice of 1/2 lemon

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