Tuesday, November 8, 2011

carrot ginger soup topped with croutons

Fall weather in Malibu could range in the 60’s to 70’s. Malibu today was covered by this thick, grey coastal fog which made for a cold and gloomy day. However, inland, just over the canyons into the valley, the temperatures are reaching well into the 90’s. A good 30 degrees difference in less than a 10 mile radius.

I actually drove over the canyon to go shopping at the Topanga Mall and could not believe how hot it was. When I returned home, I was back into the snuggly feeling of fall again. It was then that I decided to make some warm carrot ginger soup. Nothing is more comforting and nutritious than soup on a cold and gloomy day.

Photo taken at the Malibu Lumber Yard

Carrots are available throughout the year, but are in season in the summer and fall when they are the freshest and most flavorful.

This soup has a velvety smooth texture very much like a butternut squash or pumpkin soup, but is a bit sweeter. The hint of sweetness comes from the honey that is called for when caramelizing the carrots and some minced ginger adds the right amount of spice.

One of the most informative cooking classes that I have taken was at the Four Seasons Hotel, located in Westlake Village, once again “over the canyon and through the valley we go”. The Westlake Village Four Seasons is a Wellness Hotel that boasts an all-encompassing approach to health. Two-hour “hands on” cooking classes are offered in their Wellness Kitchen which provides practical strategies for preparing simple and healthy meals. My Carrot Ginger Soup is adapted from the recipe taught in that cooking class. I added honey, cream, croutons and to give it the sweetness that it lacked.

So enjoy fall and the benefits of healing your mind and body with my decadent carrot ginger soup.

carrot ginger soup topped with croutons
adapted from the California Health Longevity Institute


1 tablespoon olive oil

1 pound carrots (6 – 8 medium carrots), peeled and sliced ½ inch

1 medium onion, diced

1 tablespoon honey

1 tablespoon minced ginger

2 cups low sodium chicken broth, suggest organic

½ teaspoon salt

½ cup heavy cream


Heat olive oil in large pot or dutch oven pan with lid

Add onions, carrots add salt and sauté, without lid, on medium high heat for about 10 minutes

Add honey and cook an additional 1 to 2 minutes

Add carrot juice and broth

Bring to a boil, cover with lid and simmer for 10 minutes

Remove from heat, making sure carrots are soft

Stir in ginger

Using an emulsion blender, or food processor (puree in batches and return soup to pot), puree soup until soup is smooth in texture and there are not any lumps of carrots

Stir in cream

Season with salt and pepper to taste

Serve in a cup or blow and garnish with croutons



3 tablespoon olive oil

1 clove garlic, minced

2 slices white bread


Heat olive oil in small sauté pan

Cut bread into 1 inch cubes

Add garlic and bread cubes to pan

Cook 3 to 4 minutes until golden brown, flipping bread cubes often for even browning

1 comment:

  1. Hey Foodies, Dori's Soup recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/697?source=blog



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