It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
Once the weather turns cool, soup is one of my favorite go to meals. It is warming and satisfying and is often a snap to put together. This carrot soup from Williams Sonoma’s Soup of the Day cookbook has become a family favorite. The ginger adds an unexpected kick and it is just as good for a weekend lunch as it is as a first course of an elegant dinner. You can also dress it up a bit by adding a dollop of sour cream to the top or serving it with a few garlic croutons. To make it a vegetarian dish use vegetable broth for the chicken broth.
GINGERED CARROT SOUP
2 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 pound carrots, peeled and cut into 1/4 inch coins
Salt and pepper to taste
6 cups low sodium chicken or vegetable broth
1 teaspoons peeled and grated fresh ginger
1 teaspoon finely grated orange zest
- In a large, heavy stock pot, warm the butter over medium heat. Add the onions and saute until they soften and are translucent, approximately 8-10 minutes.
- Add the garlic and saute until fragrant, about 30 seconds. Add the carrots and salt to taste and stir to coat the mixture with the melted butter.
- Add 2 cups of the broth, increase the temperature to high, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the carrots are tender when pierced with a fork, approximately 20 minutes. Uncover, remove from the heat, and allow to cool slightly.
- Using an immersion blender, puree the carrot mixture until smooth.
- Return the pot to the stove over medium-high heat and gradually whisk in the remaining 4 cups of broth. Stir in the ginger and orange zest.
- Reheat until warmed through, about 10 minutes. Season with salt and pepper and serve.