Spicy Carrot Ginger Soup
The Bay Area is seeing an unusual amount of rain this year. We’ve had rain for most of January and today is the first day in February when the sun decided to grace us. Cold, rainy weather is perfect for soups and nothing like spicy soups to really warm up your body and soul! All the ginger carrot soups I have tasted so far have been sweet, and while sweet soups have a place in this world, I am not a fan. I wanted a soup that highlights the ginger and brings out the heat from it, and wasn’t sweet beyond the natural l sweetness of the carrots. So I went ahead and created my version.
What you need
- 4 large carrots
- 1.5 inch piece of ginger
- 1 onion
- 4-5 medium tomatillos
- 3-4 Thai chilies ( per your spice tolerance)
- 3 Tblsp of cooking oil
- Salt and pepper to taste
- Water or stock as needed
- Cilantro or scallion greens for garnish
How it’s done
- Dice the onions, carrots and the tomatillos. Mince the ginger and chilies
- Heat the oil in a Dutch oven and sauté the onions. As the onions become translucent, add the chilies and ginger and cook for a few seconds. Now add the tomatillos and let soften, covered.
- Once the tomatillo is all mushy, add the carrots and sauté, and then add 3 cups of water and let boil. Add salt and pepper
- After the carrots are cooked, take the overn off heat and purée until smooth. Now taste for salt and consistency. Return to heat and add water or stock, if necessary. If you like your soup creamy, feel free to add some milk or nut milk, instead of water or stock at this stage.
- Garnish with scallions (or cilantro) and serve not.
The soup is exactly what I wanted – gingery, spicy, warming. A steaming cup of soup with grilled cheese is a perfect meal to eat while watching the rain (or snow) fall.