Carrot Ginger Soup
Pictured: Soup made with garden veggies. Garnished with sour cream, flat leaf parsley and edible borage flowers.
Organic Carrot Ginger Soup
from Lita & John Perkins
1 large sweet onion chopped
1 tablespoon freshly grated ginger
2 tablespoon extra virgin olive oil
1 clove of garlic or two shallots minced
1 teaspoon ground ginger
10-12 organic carrots shredded (1-1/3 pound approximately) (easiest in a food processor)
1 medium Yukon gold potato peeled and sliced
5 cups vegetable or chicken stock
1/2 teaspoon Celtic sea salt
1/2 teaspoon ground 5 pepper blend
2/3 to 1 cup milk or almond milk
1/4 cup of minced coriander (cilantro) for garnish on top
1/4 cup of creme fraiche or sour cream for garnish
In a stainless 8 quart or larger soup pot sauté the onions in the olive oil until soft add garlic or shallots then the minced fresh ginger stir and meld together add the ground ginger then the shredded carrots, sliced potato and veggie stock simmer until the potatoes are soft. Remove from heat stir in salt and pepper. Let cool for 20 or 30 minutes and puree the works in a blender or food processor put the soup back into the pot add cow, soy or almond milk to the desired consistence heat slowly and serve…this is also excellent cold. Garnish with fresh minced coriander or Italian parsley.
Tags: borage, carrot, garden, ginger, organic garden, parsley, soup
September 14th, 2009 at 1:24 pm
Roasted Tomato Soup
from Kathleen in the Peaceful Valley Store
Ingredients:
4.5 lbs tomatoes
3 garlic cloves, unpeeled
2 slices butternut squash
olive oil
2 Tbs balsamic vinegar
Kosher salt
Ground pepper
1 Tbs butter
1.5 cups chopped onion
2 cups water for thinning soup
4+ Tbs fresh minced basil
.5 cup half-and-half
Salt & Pepper to taste
Instructions:
Core and half the tomatoes. Squeeze out seeds over strainer and reserve 1/2 cup juice. Toss tomatoes, squash & garlic in 1/4 cup olive oil, place on baking tray, drizzle with balsamic vinegar, and sprinkle with salt. Roast in the oven at 425 degrees for 35-35 minutes or until the tomatoes are well caramelized. Remove from oven and let cool. Meanwhile saute the onion in 1 Tbs butter and 1 Tbs olive oil for about 10 minutes or until softened. Peel the tomatoes, squash and garlic. Blend the onions, roasted veggies, basil, and water or reserved tomato juice (you may need to do this in 3 batches to fit it in your blender). Add half-and-half and adjust seasoning. Enjoy with a garnish of creme fraiche and basil leaf!
September 15th, 2009 at 3:09 pm
I made a version of this soup this weekend! It was delicious!