When I went out to lunch last week I tried the "soup of the day" which was carrot, artichoke, ginger soup. Would never have put those two vegetables together and the ginger added a lovely touch of heat. Couldn't wait to get home to experiment with these favors and recreate the soup. You will be pleasantly surprised how delicious this combination is and that it is also low-fat. Could be my new favorite. If you don't have an emulsion blender, use a blender or food processor to puree the soup in small batches. Enjoy!
Today I'm sharing with Kim K Friday Finds - I have never used a texture on a food photo before, but by adding KK-Clarity at 30% soft light it gave the soup the brightness it needed.
Today I'm sharing with Kim K Friday Finds - I have never used a texture on a food photo before, but by adding KK-Clarity at 30% soft light it gave the soup the brightness it needed.
Carrot Artichoke Ginger Soup
1 lb carrots peeled and cut in 1 inch chunks
8 oz. (1/2 bag) frozen Artichoke Hearts
2 cups chicken or vegetable stock
1 tablespoon finely chopped fresh ginger
1 medium onion chopped
2 celery stalks chopped
1 tablespoon olive oil
1 teaspoon salt and 1/4 teaspoon of pepper
Garnish with 1 tablespoon sour cream and parsley
Saute chopped onions and celery in 1 tablespoon of olive oil for five minutes over medium heat. Add carrots, frozen artichoke hearts, salt, pepper and ginger sautéing with onion and celery until carrots and artichokes begin to sweat, about 3-5 minutes. Add stock, cover and simmer for 20 minutes until carrots are tender. Remove pot from burner and with a emulsion blender puree soup leaving some larger bits of vegetables. Garnish each bowl with parley and a tablespoon of sour cream.
