Cream of Carrot Soup with Ginger Sugar

While this gorgeous winter soup is excellent served hot, it’s also one of my hot-weather favorites served chilled. I often find carrot soups made with orange juice 

The “cream” in this great carrot soup comes 

from its puréed carrots and onions.

a little bland, but the Ginger Sugar topper on this soup elevates it to a level that I can only describe as sublime (Reader applause: “Thenk yew … thenk yew ver’ mush!” - NP). My recipe follows at the end of this post. I’m a big fan of garnishing, particularly for special occasions. Garnishing is the finishing touch - the final flourish that makes a dish look “special.” 

Well in advance of serving, pipe and chill unsweetened whipping cream rosettes to decorate the soup. Over and around the rosette, sprinkle a light flurry of Ginger Sugar. For a pop of color, add a few fresh chives around the rosette, snipped into ¼-in. (0.6 cm) lengths. Your beautifully garnished soup is now on a par with those served in fine restaurants! 

Cream of Carrot Soup with Ginger Sugar:

This recipe requires extra time for making and 

freezing rosettes and for drying ginger sugar. 

1 tbsp. (15 mL) butter or margarine

1 tbsp. (15 mL) olive oil

1 large, sweet onion, coarsely chopped

5 or 6 large carrots, peeled and chopped 

1 tbsp. (15 mL) ginger purée (See Ginger Purée Note)

4 c. (1 L) chicken or vegetable stock

1 cup (250 mL) orange juice

Sea salt and freshly ground pepper, to taste

Melt butter and olive oil in large, heavy skillet over medium-high heat. Add onions and carrots and sauté, stirring constantly, 4-to-5 min. Stir in ginger purée, continuing to stir 2 min. longer to combine flavors. Add stock and orange juice. Bring to a boil and immediately reduce heat to simmer. Simmer, covered, about 20 min. or until carrots are tender. Cool to room temperature.

Working in batches, pureé mixture on highest speed of blender, transferring puréed mixture to large container. Repeat process, puréeing a second time until even the smallest lump is gone. Season to taste. To serve hot, reheat over low heat and serve at once. Alternately, refrigerate until thoroughly chilled, serving in chilled bowls with the garnish below. Serves 4-to-6.

To Garnish:

Decorate each bowl with unsweetened whipped cream rosettes and chives as suggested in recipe preview. Complete with Ginger Sugar, made ahead as needed. Pass a small bowl of additional Ginger Sugar at the table.

Ginger Sugar:

½ c. (125 mL) raw (“turbinado”) sugar

2 tsp. (10 mL) ginger purée (see Note)

The day before serving, combine sugar and ginger purée to ensure purée is well distributed. Mixture will be moist. Spread to dry at least 6 hr. on parchment or wax paper, stirring occasionally. Fully dry mixture will form hard granules. Place in zippered plastic bag. Seal, crushing granules with heavy rolling pin. Immediately transfer to small, uncovered bowl, allowing to dry further. Sugar is now ready for use.

For another great carrot soup, try Carrot Soup Indienne.

Cook carrots and onions in butter  

and olive oil; add ginger purée.

Simmer until tender, about 20 min. Blend in small batches.

Use peeled slivers of fresh ginger or ginger purée.

Allow Ginger Sugar to dry several hours before use.

Ginger Purée Note: 

You’ll find ginger purée in the produce department of major supermarkets (likely adjacent to garlic purée). If you don’t see it, ask your grocer to get some. To make ginger purée, peel and finely chop fresh ginger, blenderizing it with enough

water to make a paste; a small amount of ginger

All together now: WOW!

may require only a few drops. 

An electric coffee grinder used exclusively for spices is the best and easiest way to blenderize a small amount of fresh ginger. And here’s a tip that - once tried - you’ll never forget! The best and easiest way to peel fresh ginger is with the side of a small, sturdy grapefruit spoon. 

You’ll easily scrape away a thin layer of skin (the ginger’s - not yours) without cutting away more than you want, and wasting some of the ginger. 

You can also make this soup with slivers of fresh, peeled ginger, but I find the purée not only more convenient, but a more exact measurement.