We are happy to bring you our tenth recipe in the series Recipes from the Roulant! These monthly recipes allow you to get to know the different activities of our organization.
This week we bring you a recipe for one of the delicious bouchées that will be prepared for our Masked Pumpkin Gala fundraising event coming up on November 2nd. This savoury and seasonal carrot soup could be enjoyed while perusing our silent auction, dancing to our live band or chatting with the members of our community. Come join us for a fun-filled night and support the Roulant and its activities!
Don’t forget that you can pick up many of the ingredients needed for this recipe at our twice-weekly farmers’ markets taking place Tuesdays and Thursdays (4-7pm) until late October.
Carrot Ginger Soup
- 4 cups (1 litre) carrots, peeled and sliced
- 1 onion , thinly sliced
- 2 tablespoons (30 ml) olive oil
- 5 cups (1.25 litres) vegetable or chicken broth
- 1/2 teaspoon (2.5 ml) celery salt
- 4 tablespoons of minced ginger
- 1/4 cup (60 ml) chopped fresh herbs (chives, parsley, tarragon ...)
- Salt and pepper
In a saucepan, cook the carrots and onion and ginger in the oil until the onion is translucid.
Add the broth, celery salt, and pepper. Bring to a boil, cover and simmer gently for about 30 minutes or until the carrots are tender.
In a blender, purée until smooth. Add broth, if needed. Adjust the seasoning.
Serve hot or cold in shallow bowls. Garnish with a dollop of cultured cream and sprinkle with herbs.