Recipes

In a large stock pot over low heat, sauté the onions in a small amount of olive oil until they are translucent. Chop the ginger very finely, you can also grate it on a microplane grater or squeeze it through a garlic press. Add the ginger and sauté about 2 minutes more or until very fragrant. Add the carrots and enough stock to cover. Increase the heat to high, cover the soup. Bring to a boil and then reduce to a simmer. Simmer for about 30 minutes or until the carrots are soft and falling apart. To blend the soup, you can use a blender or food processor. Transfer the soup to the blender in batches, blending each batch carefully (hot!!) until very smooth. Return all the blended soup to the pot and keep it simmering over low heat. Add the cream and combine. If the soup is too loose, bring it to a rapid simmer and reduce the mixture until thick. If it is too thick add more stock. Once you have reached the desired thickness, season it with salt and pepper to taste. Serve hot with fresh chopped parsley and a dollop of crème fraiche.