Soup for a Group, Carrot Soup and Flavour Variations

I usually make a variation or two of Carrot Soup in the Fall.  If you read my blog on a regular basis, you know I will be given large quantities of produce on occasion and I will do my best to make use of ALL of the ingredients I receive.


A neighbour of mine went to the local Farmer's Market last year and picked up an incredible deal on Carrots and other local produce. I was able to use roughly half of the ingredients to create a Carrot Ginger soup and some very healthy and delicious meals for him, my family and to share with others. I kept notes on what I did and made variations of the Soup this Fall.


This year, with the carrots I received, I  made a Carrot and Garden Vegetable Soup. This post also has a recipe variation for a Basic Carrot and Ginger, as well as a Curried version which is a combination that has a bit of a kick, for those with more adventurous taste buds who like exotic foods. If you skip three ingredients though, and add Dill you have a delicious Carrot and Dill  soup and the Dill is the focal flavour.

I've made notes below. Thess recipes will serve a lot of people, but I broke out the ingredients in such a way you can reduce the  recipe by half or more to suit your cooking needs.

Also, as I live at an altitude where water takes longer to boil, I have not timed this recipe, but have have given you the instruction on how long to boil the vegetables. If you are at Sea level, the cooking times change, and if you reduce the recipe by half, it will cook faster. No matter where you cook it, or which variation you make these are a wonderful Fall flavours to indulge in.





Cooking Tip:

To judge your portion sizes a general rule of thumb I use when making this type of soup is:

Per Person
1 Medium to Large Carrot
1 Small Garlic Clove
1 Slice of Onion from a small Onion (1/4" in thickness)
1/2 of a Celery Stick


You can adjust your spicing by using a Pinch of each spice per person too. Carrot and Ginger go very well with many spices, absolutely try different variations!


You will require a Large Pot - one that can handle at least 8 quarts of fluid at a time.


An Immersion Blender and a very good knife for chopping.


Carrot and Ginger Soup

Ingredients

8 Cups Vegetable Stock - Homemade or Store Bought
8 Cups water * It may not all be required, depends on how long you reduce the ingredients.
1/2 Cup White Wine - Dry - Chardonnay
1 1/2 TBSPS Honey
1 1/2 Cups of 10 % Cream
1/8 Cup (Two Tablespoons) Butter


For the Vegetables:
12 Large Carrots - Chopped 1/2" Cubes
12 Small Sized Garlic Cloves
1 Large Yellow Onion

Base Spices:
1 TBSP of Salt
1 TBSP Grated Fresh Ginger
1/4 TSP Nutmeg


Extra ingredients For Dill Carrot Soup

Dried Spices:
1 TBSP of Dill
1 TSP of Red Pepper Flake


Curried Carrot and Ginger Soup 

A variation on the above recipe with three extra spices and reduce the Dill to 1/4 TSP.

Ingredients:

1 TSP of Red Pepper Flake
1/4 TSP Cumin
1/4 TSP Coriander
1/4 TSP Mild Yellow Curry Powder.***



Carrot and Garden Vegetable Soup

Skip the Honey, Dill, Cumin and Coriander

Add:
1 1/2 TSPS Salt
1 TSP of Red Pepper Flake

2 extra Stalks of Celery - Chopped 1/4" Size
1/2 Bell Pepper - Red, Chopped 1/4" Size +


Add these ingredients to the soup after you have blended with the immersion blender and let simmer 15 minutes.


Regardless of which version you wish to make, the steps are always the same.





Instructions

Chop Your Onion.

Finely Dice your Garlic Cloves.

Add Butter to a Large Pot bring to a Medium Heat and Melt.

Sweat down your Onion and Garlic until translucent

Add half of your Vegetable Stock, Honey, Ginger, Nutmeg and White Wine to the Pot

NOTE: Add the Dill later, after you have blended the ingredients. It's more for Visual than taste.

Bring the contents of the pot to a boil and allow the alcohol to evaporate.

Add half of your Carrots and Celery and allow them to cook until soft, 20 to 40 minutes.

Add more vegetable stock as it reduces. Once the Stock has been used up, switch to using water.

Once the Carrots have softened blend with an immersion blender until smooth and add Cream.

Continue to keep the pot's contents at a boil and add the remaining Carrots and Celery (+Red Bell Pepper for Garden Vegetable).

Once you have added the Vegetables, the contents may stop boiling and you may need to wait a few more minutes for the temperature to come back up. Continue to stir until it does.

Allow to boil for at least 10 to 20 minutes once the contents are roiling again.

For the Additional Soup variations, add the extra Spices at this stage.

Allow to come back up to a boil and allow to cook until the carrots and/or extra vegetables are at your desired texture.

For best results, allow the soup to cool and reheat for the next days dinner or lunch. The flavours intensify.

Pretty easy. Loads of flavour and a Fall favourite in my house.

I still have 10 or more recipes from last year which I am double checking the ingredient list and recreating to ensure I didn't miss a step. My trading and way of cooking means I don't always pay attention to every little detail but I have gotten far better at checking the written recipe and recreating the dish a second time to be absolutely sure it can be replicated. Perfectionism has it's draw backs. =)

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