Mashed Carrot Soup with Ginger & Sage
Basic ingredients include almost a pound of carrots, diced red onion, finely chopped garlic and ginger, chopped fresh radish tops, and chopped fresh sage.
I sweated the onions and garlic in a little butter. I chose butter this time, but I have used EVOO in the past, and will try a different oil next time. After the onions and garlic had softened up some and were very aromatic, I added water and the rest of the ingredients. I had to add more water after getting all the stuff in the pot.
For seasoning, I used salt, pepper, a few drops of red pepper sauce, and about 1/2 teaspoon of sugar (I’m from the South. We add sugar to every recipe. Plus it enhances all of the other flavors.) After it came to a boil, I covered and reduced the heat to medium low and gently boiled for an hour. Of course, it doesn’t take an hour to cook carrots, but it takes that long for the ginger to mellow out.
I let this sit a few minutes and cool off just a bit because I hand mash this with a potato masher. Gently because it’s hot! I added a small handful of frozen green peas to the bottom of the bowl and added the mashed carrots on top.
I eat this warm. It can be the main entrée if you want to eat light, or it pairs great with some good quality bread, a sandwich, or as an appetizer. Hopefully you will feel the power punch that the nutrients in the carrots and ginger give you. Of course, this recipe can be added to or something left out if it isn’t in your flavor palette.