Soup is so delicious on cold, rainy days. Last week, I improvised the best carrot soup ever. I had no idea what I was doing, and it turned out perfect. I'll be making it again tonight. Here ya go:
9 large carrots, scrubbed and sliced crosswise
4 medium white-fleshed potatoes, peeled and cubed
1 large sweet onion, roughly chopped
Vegetable stock to cover (if using small cans, you'll need 3-4)
1" chunk of fresh ginger, peeled and minced
Pinch of nutmeg
salt and pepper to taste
In a large pot, bring the stock to a rolling boil. Add all other ingredients and cook over high heat until the carrots and potatoes are tender. In small batches, puree the vegetables with some stock in a blender or food processor. Do not use all of the stock, but add enough to achieve desired consistency (I like it slightly on the thick side). Adjust seasonings; serve hot with a pinch of grated ginger on top.
Please let me know what you think if you try it!
Also posted to my journal.