I love rainy days. I’ve always loved them, but since I live in Southern California (it never rains in Southern California, says the song,) I think I enjoy them more.On rainy days my productivity goes higher and I usually end up cooking and writing or writing and cooking. It doesn’t matter.On rainy days, I usually want to read the newspaper with no hurry, clean some drawers, bake some cookies and of course, keep myself warm with some tasty soup.So, today, I made this ginger carrot soup, so creamy, fragrant and comforting. The color is another story. Anything this colorful must be healthy, like my Mom says. Here is my recipe!Ginger Carrot Soup | Ingredients for 4 portions
1 Tbs. of olive oil
1 yellow onion coarsely chopped
2 celery stalks coarsely chopped
½ cup of celery leaves
6 carrots coarsely chopped
1 quart of water
½ cup of milk or half and half
1 Tbs.of fresh ginger, peeled and grated
Coarse sea salt
2 Tbs. of green onion (only the green part), finely choppedIn a stock pan over medium heat, add the oil and sauté the onion, celery, celery leaves and carrots for about 10 minutes, stirring constantly. Add the water, cover with the lid, increase the heat and simmer for 20 minutes, until the carrots are soft. Turn off the heat and let it cool down. In a blender, process half of the mixture, until it gets a creamy smooth consistency. Pour in a stock pan. Process the other half and add it to the stock pan. Add the milk and simmer 3-5 minutes. Add the grated ginger and salt to taste. Serve and garnish with the green onion.To print the recipe click here.
I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.