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The Root of the Situation

by Jane Worthington-Roth

This is another example of delicious soups that take advantage of the abundance of autumn crops.  In this recipe, Root Vegetables set the stage, including carrots, potatoes and onions. Keeping with the “root” theme, a small piece of ginger root ads spice and warmth to the dish, while the maple syrup adds a hint of sweetness.  If your carrots are particularly sweet, you might want to reduce the amount of maple syrup to just a touch. 
 
If you like a spicier soup and enjoy the flavors of India, add in a bit of curry powder.  Just be careful with the curry powder, as it might seem relatively mild at first taste, but as the flavors develop, the curry will become more pronounced and may overpower the dish if you’re not careful.
 
This beautiful soup makes a delicious light supper when accompanied by some rustic bread that has been toasted or grilled – then rubbed with a little olive oil.  It is quick and simple to make, and is a wonderful way to use up those few extra veggies you have tucked away in your root cellar.
 
The flavors in this dish work equally well with a glass of chilled Pinot Grigio, a warm cup of Green Tea, or even a little glass of Tawny Port. Each beverage would add a different dimension to accent the flavor of the root vegetables – so pick whichever you’d like.
 
CARROT GINGER SOUP

Ingredients
 
2 tbsp. extra virgin olive oil
2 yellow onions, chopped
1 clove garlic, minced
1 ½ lbs. carrots, peeled, cut into ½ inch dice (approximately 8 carrots)
1 ½ lbs. russet potatoes, peeled, cut into ½ inch dice (approximately 2 large baking potatoes)
1 ½ inch piece of ginger root, peeled and minced
10 cups low-sodium chicken, or vegetable, stock
Salt & pepper to taste – about ½ tsp. of each (white pepper works best)
3 tbsp. maple syrup
Curry powder (optional)
 
Directions
 
1.    Heat olive oil in a large saucepan. Add onions and sauté on medium heat until soft and translucent. Add the garlic and sauté lightly. Do not let the garlic or onions brown, or this will affect the flavor and color of the soup.
 
2.    Add the carrots and potatoes and cook slightly on low for a couple of minutes to soften. If necessary, add a little bit more oil.  Stir in the ginger root.
 
3.    Add the stock and bring to a boil, then adjust the heat to low and simmer for about 20 minutes, until vegetables are soft, but not mushy.
 
4.    Purée the soup using an immersion blender, or in a blender or food processor. If you use a blender be careful to work with small batches at a time and hold down the blender top with a towel, as the hot soup may expand a bit when blended and pop off the cover.
 
5.    Return the soup to the saucepan to reheat. Stir in the maple syrup and add a little salt and pepper at a time until you’ve achieved the taste you like.  If you use white pepper rather than black pepper, the color of the soup will be more uniform, but remember that white pepper is a bit more potent, and so you will probably want to use less.
 
6.    If the soup seems a too thick you may add additional stock for the desired consistency.
 
A great variation on the soup is to add a bit of curry powder (to taste) when you add the other seasonings. This gives the soup a more vibrant color and Indian-style taste.
 

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