Carrot Soup with a Zip of Ginger

Carrot Soup | Photo: Kelly Hunt Last week I found a huge (10 pounds) bag of Ontario Carrots for a very reasonable price, so I snatched them up. Sean has been after me all week asking what am I going to do with all of these carrots. Should I get a rabbit? The truth is, I do not need a pet rabbit, we have plenty of rabbits out here around the house all winter and sometimes I even lovingly call this place Jack Rabbit Hill. For the first time tonight I dipped into my carrot supply and decided to make a carrot soup. I started out following a recipe but ended up with my own concoction, as usual. I think you will find it quite delicious. Let me know if you try it. Ontario grown carrots can be found right now at Covent Garden Market, Trails End Market, The Western Fair Market, O”Sheas, Adelaide Farms, Unger”s Market, all supermarket chains (make sure they say Ontario) and even Costco is carrying Ontario carrots. Jack Rabbit Hill Carrot & Ginger Soup 1/4 cup Ontario butter 1 small to medium Ontario onion, diced 10 big Ontario carrots,peeled and then chopped into 1/2 pieces 1 ”fresh” knuckle size piece of ginger,peeled and chopped up 2 small cloves Ontario garlic 3 tablespoons of sugar 2 – 3 tablespoons of course salt a few turns of pepper 3 tablespoons of white wine vinegar 2 cups homemade stock (I used turkey stock) 1 cup of cream or milk In a big pot, over medium high heat – melt butter. Add onions, cook these for a few minutes until softened, add in your carrots and stir. Add garlic, ginger, sugar and salt and pepper. Cover and cook until carrots are softened. This should take about 15 to 20 minutes. Stir them every so often so they do not scald. Once carrots have softened, add in your 2 cups of stock and stir. Bring this to a boil. Add in cream or milk and bring back to boil. Turn off heat and with immersion blender, blend mixture until you reach your desired consistency. If you do not have an immersion blender, do small batches in a processor taking care not to burn yourself with hot bits of carrot! After the carrot mixture is completely blended, stir in the white wine vinegar a tablespoon at a time, to your liking. Add any extra milk to thin out the soup if it has become too thick and also add a bit more salt and pepper to your taste. Serve!  Read More