In celebration of Vancouver days like this and of the onset of autumn, Chris and I whipped up a big pot of carrot ginger soup that night inspired by an article from last weekend's National Post. Not only did it bring me great pleasure to see soup ingredients bubbling away in my cherry-red Le Creuset, the end result was an absolutely delicious soup that made enough for two dinners and a lunch. A perfectly cozy answer to the rainy months ahead.
Carrot Ginger Soup
1 onion, minced
1 tsp ground corriander
pinch of chili flakes
2 lbs carrots, peeled and diced
3 med. potatoes, peeled and chopped
1 tbsp fresh ginger, peeled and minced
5 cups vegetable stock
1 tbsp honey
1/2 c cilantro, chopped
salt and pepper
Heat olive oil in a large soup pot over medium heat. Add onion and cook until translucent. Stir in corriander and chili flakes then cook for a minute until spices become fragrant. Add carrots, potatoes and ginger. Give everything a good stir before adding vegetable stock and honey. Reduce heat to low and cover. Cook for 20 minutes or until vegetables are tender. Add in cilantro and simmer for another minute or two. Use a ladle to spoon cooked vegetables and broth into a blender and puree until smooth. Transfer soup back to soup pot and season with salt and pepper to taste. Top with fresh goat cheese, a sprig of cilantro and serve with a loaf of crusty bread.