Carrot Soup

2 quarts veggie broth*
1 lb carrots
1 T fresh ginger
1/2 tsp powdered ginger
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1 t minced garlic
to taste:  sea salt, freshly ground black pepper
1 T butter
1 T olive oil
1 t heavy cream (optional)


Scrub and coarsely chop the carrots, then toss into a pot with the broth.  Cover and bring to a 
boil over high heat.  Meanwhile, peel the ginger and grate it directly into the pot.  (Swish the 
grater in the pot to get all the ginger off.)  When the liquid comes to a boil, replace lid, and 
reduce heat to a simmer.  Cook for about 40 minutes, or until the carrots are soft enough to come 
apart when squished against the side of the pot with a spoon.  Remove from heat, and puree the 
carrots using an immersion (or other) blender.  Return to gentle heat, and add the rest of the 
spices:  powdered ginger, allspice, nutmeg, garlic, salt, pepper, and fats.  Bring back to hot, 
then serve.


*Veggie broth can be made from whatever vegetables you have on hand, including Senior Veggie 
Lords that might not be especially appetizing to eat on their own anymore.  What went into mine:

1 gallon water
4 or 5 baby bok choi
2 medium onions
1 lb carrots
1 lb celery
1/4 of a lemon (mostly squeezed dry), including rind
2 large "coins" (slices) of fresh ginger
2 cloves garlic
salt to taste 

Everything got scrubbed and coarsely chopped, but not peeled, then thrown into the pot with the 
water.  Bring the pot to a boil over high heat, reduce heat to a simmer, and leave covered for an 
hour.  Use a fine mesh sieve to strain out the solids, then discard.  Add salt to taste.


1/10/12  Karen Traite