More from the Unloved Vegetables – No.4: Carrot and Ginger Soup?

Now with this series of posts about unloved vegetables I do fully appreciate that what is unloved for some is probably much beloved for others. Timing is probably also a factor in this regard too. I can well imagine carrots receiving a warm welcome alongside kohlrabi, turnips and swede, but just at the moment when the other inhabitants of the veg box are purple sprouting broccoli, mushrooms, aubergines and if you are really lucky asparagus, carrots will induce and sigh and droop of the shoulders. It has been a long winter with the root vegetables and still having to deal with carrots is starting to feel a bit much. Suddenly they are a little more difficult to use up as the hearty winter meals which lend themselves to featuring carrots as an accompaniment are now fewer and further between.

A seasonal dish using carrots such as coleslaw only needs one!

Soup is the answer. It is often the answer as you can make it and freeze it if you don’t really fancy it or the weather is too warm. Not something we are likely to be struggling with this Bank Holiday. Soup really will be the answer as temperatures are due to plummet. But something zesty and bright might help.

Carrot Soup I think might also assist if you are on a hidden vegetables campaign. A blended orange coloured, velvet-y smooth soup is really not going to seem unappetizing surely and if you can coax the target consumers into having a little taste that may well lead to the drinking of an entire bowlful.

You will need: 1 medium Onion, chopped, 2cm length of fresh Ginger or more if you like the flavour and zesty heat, grated or finely chopped, 1 medium Potato, roughly chopped, 6 or 7 medium Carrots, roughly chopped, 600-800 ml  Vegetable Stock, juice of ½ Lemon, 1 tbsp of Oil, Salt and Pepper.

It’s dead easy: Heat the oil in a large saucepan and add the onion, cook over a moderate heat until transparent, add the ginger and stir round for a minute or two. Add the potato and carrots and sweat gently with the lid on the saucepan for 5- 10 minutes. Pour in the stock and bring to the boil, cover and simmer for 20 minutes or so. Once the vegetables are tender, blend the soup with a hand held blender for preference, check the seasoning, add the lemon juice and a little more stock or warm water to achieve a preferred consistency. Done.

Sorry for the lack of photos today, I can’t seem to get the iPad to let me load anything else up from the media library – best laid pans plans, blah, blah, – and I am not at home. But I’m sure everyone can guess what carrot soup will look like.

Photofest coming very soon …..

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2 Comments (+add yours?)

  1. John Granger
    May 07, 2012 @ 17:29:05

    What a fancy website and blog! Dottie loved your cake pictures as I knew she would. Please email me your full address for a thank you card. Regards, John

    Reply

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