12 November, 2012

Ginger Carrot Soup with Sour Cream and Pumpkin Seeds | Louisiana Cookin'

This soup from Chef Shawn Hampton pairs well with pork or fish main courses.

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Ginger Carrot Soup with Sour Cream and Pumpkin Seeds ingredients
Makes 4 to 6 servings
4 carrots, peeled and cut into small pieces
1 (2-inch) piece of fresh ginger, peeled and cut same size as carrots
5 cups chicken stock
1 tsp allspice
1 tsp nutmeg
Salt, to taste
White pepper, to taste
1 cup heavy cream (optional)
Few drops of freshly-squeezed lemon juice

Optional garnish
1 dollop sour cream
1 teaspoon of pepitas (edible pumpkin seeds)

Bring to a boil, then simmer
Place carrots and ginger into 4-quart pot with chicken stock; bring to a boil, and lower to a simmer. Cook until carrots are tender but not mushy.

Purée, then add cream
Use a hand-immersion blender to purée in the pot off heat.

When carrots and ginger are completely smooth, add seasonings, adjusting to taste.

Then, add cream and warm through over Low heat; be careful not to boil.

Finish and serve
Add few drops of lemon juice at the very end to brighten the flavors. Ladle into bowls and serve with a dollop of sour cream and pepitas for garnish.

Adapts Hampton, Shawn. "Ginger Carrot Soup with Sour Cream and Pumpkin Seeds" Louisiana Cookin' (Hoffman Media Publications,February 2012), ??.

Page Last Updated 20 April 2015

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