It’ll be time for Jack-O-Lanterns soon. While Fall eventually gives way to the long quiet spaces of Winter, our spider colony is still thriving outside our 3rd avenue window… and we have carrot ginger soup with warm crusty bread to look forward to tomorrow.
- 2 teaspoon canola oil (a better fat option with only 1g saturated fat per serving)
- 2 onions, chopped fine
- 1/4 cup minced crystallized ginger
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, peeled and smashed
- Salt and pepper
- 1 teaspoon sugar
- 2 pounds carrots, peeled and sliced 1/4 inch thick
- 4 cups water
- 1 1/2 cups carrot juice
- 2 sprigs fresh thyme
- 1/2 teaspoon baking soda
- 1 tablespoon cider vinegar
- Chopped chives
- Sour cream (fat free)
- Add onions and oil, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
- Increase heat to high; add carrots, water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
- Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream.