Summer Soups, Part Uno: Chilled Carrot Ginger w Chive Sour Cream

So, big first last week, I signed up to take my first cooking class at a local grocey store called Healthy Living. They have this awesome room set up in the back where they host different classes every week equipped with brand new stoves, kitchen gadgets, etc. and even cameras that show up close what the teacher is doing from all angles.

I signed up to take “Summer Soups.” Now, normally you wouldn’t think of soups as a summer food, but a lot of the ingredienets like carrots, tomatoes, and corn are fresh in the summer, so why not? We made four soups, 2 of which were served chilled and two served warm. My plan since taking the class has been to remake each soup myself, one each week. First one up: Chilled Carrot Ginger with a garnish of fresh chives and sour cream on top.


What You Are Going to Need:

3 lbs. of carrots (or so) peeled and sliced

1 large yellow or white onion

2 square inches of fresh ginger root, finely grated

2 tbsp olive oil

4 cups of vegetable broth

(they used vegetable stock, which will give it a richer flavor, but I  went the cheap route and it was great)

1 1/2 cups sour cream, plus 1/2 cup separate

(they used creme  fraiche, but once again, I went the cheap route, it was great)

fresh chives

salt & pepper

What You Are Going to Need to Do:

1. Chop up the onion and throw it in the oil over medium heat in a large pot, cook until the onion softens a bit, add the grated ginger and cook a few minutes longer

2. Add in the chopped carrots and enough vegetable broth (or stock) to cover, should be about 4 cups or so

3. Bring to a boil, lower heat, and simmer for 25-30 minutes, until carrots are very soft. Like baby food soft, mmmm

4. Stir the mixture every once in a while and when it seems ready, remove from heat

5. Once it has cooled, blend in small batches until it is smooth. You can use a blender, or food processor. TAKE CAUTION! The heat from the soup mixture can sometimes cause the top of the blender to want to pop off. This happened during the class, luckily for me I was not in the front row, but others were not so lucky…Just make sure you wait long enough and hold a dish towel over the top just to be on the safe side! Also, don’t fill the blender up all the way.

6. Once you have your pureed soup, add in the 1 1/2 cups of sour cream, blending it slowly into the mix.

ready to eat!

7. At this point you have a choice to make: hot soup or cold soup? I prefer cold around these times, but if you want it hot, just add salt and pepper to taste and voila! If you want it cold place it in the fridge for as long as needed, stirring it every once in a while. DO NOT add the salt and pepper until it has cooled. In the words of our great teacher, always season at the temperature you are going to serve it at, and this really does make a difference.

8. To prep the sour cream garnish, just mix the finely chopped chives into the sour cream and dollop a bit on top of each dish. Enjoy!

Goes great with fresh crispy bread to dip in it!

Stay tuned for more soupy goodness….

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