Getting Closer To Summer: Cream of Carrot and Ginger Soup

Ah! The smell of summer; there’s nothing nicer after a long, arduous Quebec winter. Ok, so it doesn’t exactly smell like summer just yet… I can still see a whole lot of snow in my backyard. But still, with 5˚C outside, we can just about say that winter is over. Unless… One final snowstorm decides to hit us all on the head. But that won’t happen, right?

With summer just around the corner, I’m dreaming of fresh vegetables from the garden. Big juicy tomatoes, basil, fresh corn on the cob… Name it, I’ll dream of it. I think nothing tastes better than something grown in your own backyard (or bought at the local farm market... I don't grow my own food yet)!

The following dish is such a simple one to prepare, and such a teaser for what’s to come. And I'm not trying to invent anything! Make it as a starter to your dinner tonight. It’ll take you 20 minutes to make and you’ll get good vitamins out of it! Plus, if you’ve got a little leftover of a winter flu, ginger is a great cleanser for your system and will get you right back on your feet, ready for even warmer temperatures.

CREAM OF CARROT AND GINGER SOUP

Makes 6 servings

INGREDIENTS

2 tbsp olive oil

1 small onion, diced

6 carrots, ideally bio

½ fennel, diced

1 tbsp fresh ginger, thinly diced

1 garlic clove

4 cups chicken broth

Salt & pepper

½ cup 15% cream

PREPARATION

In a large saucepan, cook the onion in the olive oil over medium heat. Add the carrots, fennel, ginger and garlic. Cook for 2 minutes. Add the chicken broth. Cover and cook for about 20 minutes or until the carrots are soft. Let cool.

Transfer to a blender and purée until smooth. Add the cream. Season to taste with salt & pepper. Reheat over low heat just before serving.