This past spring, my husband and I embarked on a vacation voyage with Viking River Cruises. The food they served was simply marvelous, and I’ve been trying to recreate some of those flavors ever since. This carrot ginger soup is an example. It’s a simple soup: just carrots and onions with some flavorings, simmered in stock, then blended to a smooth texture.
I find that the texture is very important with this soup – my immersion blender didn’t get the soup fine enough, but a whiz in the high-speed standalone blender turned out a perfect, luxuriously smooth soup.
We found that adding a soup to lunch and dinner provided not only additional layers of flavor to the meal, but now that we’re back home, it’s an opportunity to add a few more vegetables.
Serve this at the beginning of a meal. I think you’ll be pleased with the flavors.
The soup will keep in the refrigerator for up to a week. I’d suggest a glass vessel, for plastic might be stained by the vivid orange-yellow.