Carrot Ginger Soup

One thing I love about autumn, is the cool brisk night time air. With that oncoming winter chill, I love making soups for dinner. Nothing beats a nice bowl full of warm comfort food after a long day of work at the office and working out at the gym. Each autumn, Holly & I also host a big open house. I make a spread of soups, chowder, stews & chili to share with all our friends. I took a few carrot-ginger soup recipes and came up with something of my own that had more spice, and tasted less dessert like.



Dan's Creamy Carrot-Ginger Soup

1 large onion, peeled & rough chopped
Grated zest of 1 large orange
5 pounds carrots, rough chopped, cut into 1-inch pieces, no need to peel
1 qt vegetable stock
2 bay leaves
2 inch piece of ginger, peeled
1 tsp Tabasco, or to taste
1 tsp smoked spanish paprika, or to taste
2 TBS soy sauce, or to taste
Cayenne to taste
Red pepper flakes to taste
Dried thyme to taste
Cinnamon to taste
Salt to taste
Pepper to taste
2 C half & half

Directions:

Preheat the oven to 450 degrees. Place carrots and onion on cookie sheet. Liberally cover with olive oil, salt and pepper. Roast for 30 minutes or until charred. Once cooked, scrape vegetables into a soup / stock pot. Cover with stock, add bay leaves and ginger wedge and cook for 30 more minutes. Discard bay leaves & ginger. Use a hand-held immersion blender to purée the soup right in the pot. Taste the soup, then season with the Tabasco, orange zest, soy sauce and the spices to your liking. Add half & half (or cream). Continue to adjust spices to your liking. Serve the soup hot.