This is one of my favorite recipes that my Mom gave me a long time ago. I’ve actually been making this since before Up Close & Tasty was a real thing. I was posting my food photos on Facebook back then and if you’d like, you can see the old picture here.
Photography is a game of patience, practice and growing a little with each shoot. During the redesign of the blog, I was able to revisit a lot of old images and it’s pretty cool to see so much growth in the last three years. Some of the images made me laugh and ask myself, “what was I thinking?” But, hey, we all start somewhere and it’s important to be proud of starting at all. I decided to do a reshoot on this one and give this recipe it’s very own spot on the blog.
My favorite part (besides eating it and that it’s dairy-free) is that it smells so comforting as it’s simmering on the stove. There’s something so powerful about the sense of smell for me. No matter what I’m doing, the smells of something delicious always have the ability to pull me into the present and keep me there. And, with a brand new year and a bunch of new ideas surrounding me, this soup is exactly what I need to slow down and take things one idea and one day at a time.
Gingered Carrot Soup
1/4 cup extra-virgin olive oil
1 1/2 pounds carrots, peeled and sliced
1 yellow onion, thinly sliced
2 tablespoons grated fresh ginger
4 1/2 cups vegetable broth
1/4 teaspoon nutmeg
Salt and ground pepper
1/4 cup coconut milk for garnish
Red Rock Cabbage migrogreens for garnish
1. Over medium heat, add olive oil in a dutch oven or soup pot.
2. Add the sliced carrots, sliced onion and grated ginger, cover and cook over moderately high heat for about 8 minutes, stirring the vegetables occasionally, until just beginning to soften.
3. Add the vegetable stock and nutmeg to the vegetables and season with salt and pepper.
4. Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.
5. Use a Vitamix or immersion blender and blend the soup until it’s smooth and creamy.
6. Lightly drizzle coconut milk and stir slightly into the soup.
7. Serve in shallow bowls and garnish with microgreens, if desired.
All images © Regan Baroni 2017.