A beautiful, local Artist, who is now a new friend of mine, asked me to prepare a few dishes for her birthday celebration last week. It was one of the most fun events I’ve ever had the pleasure of catering. Sandy loves vegetarian, and she loves color. So we came up with a vegetarian menu that was fresh, colorful and delicious.
Carrot ginger soup was one of Sandy’s requests. I had a few recipes for carrot soup but nothing that truly “wowed” me. After browsing through some old recipes I found a carrot ginger soup recipe from the famous five star restaurant, Victoria and Alberts.
However, to keep the vegetarian theme and because I always have to “adapt” recipes to my tastes, I used the Victoria and Albert’s recipe as a guideline and came up with my own version. I must admit, it is fabulous! And, if you’d like to keep the recipe Vegan, just omit the small amout of cream that’s in the recipe.
Although I haven’t served this as a cold soup, another friend of mine suggested this might make a fabulous summer soup. Cathy, an excellent idea for all those summer carrots!
However or whenever you serve this soup, it’ll refresh your taste buds and warm your soul. A delicious and simple soup to be savored.
Delicious Wishes and Loads of Love,
- 2 tablespoons unsalted butter
- 12 carrots, diced
- 1 large shallot, diced (about 1/3 - 1/2 cup)
- 2 ribs celery, diced
- 2 cloves garlic, diced
- ¼ cup chopped Italian parsley
- ¼ cup sliced fresh ginger
- 4 cups carrot juice (you can substitute with veggie broth, or use equal parts broth and juice)
- 1 pint heavy cream (optional, but it does make it creamier)
- Salt and pepper to taste
- Pinch of dried Basil, crushed