Czech Carrot Ginger Soup - Page 3

I came up with this recipe on my own, hoping to mimic the simplicity of what was had in the Czech Republic. To reach the original, I think less-to-no ginger would be appropriate (but it is pretty darn good with the ginger). Also, the original soup probably had more butter-- but I lost those 15 lbs I gained and don’t really desire their return. So here is my version of my Czech favorite (best if served with an ice cold, 25 cent, Krušovice.

CARROT GINGER SOUP
Serves 4. Prep time= 10 min. Cook time= 30 min.
3 Tbl butter
2 lbs carrot, sliced
3 shallots, whites only, chopped
1 medium onion, chopped
3 Tbl fresh ginger, crushed
3 garlic cloves, crushed
1-1?2 Tbl thyme
1?4 cup fresh parsley
1 pint cup heavy cream
4 cup low sodium chicken or vegetable broth
salt/ pepper to taste

1) Melt the butter over medium heat in a soup pot. Add shallots, onions, garlic and ginger. Sauté for 5-10 min until onions soften and smell filters into home.
2) Add carrots, thyme, fresh pepper to taste, and broth. Cover and bring to a boil. Reduce heat and remove lid slightly. Cook until carrots are soft.
3) Once carrots are soft, remove from heat, add parsley. Using a handheld blender , puree the soup (or use a regular blender and puree in batches). Add cream and stir. Add salt to taste.

NOTE: You can add water to thin soup out to desired consistency

Article Author: Stacey

Stacey holds a Master's Degree in the History of Education from NYU. She is a contributing author and editor to the textbook Contemporary Issues in Curriculum (Allyn & Bacon, June 2006). Stacey is also a contributer to the WellFed Network. …

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