No small talk today. I have, quite possibly, the most important dish of my life to share with you today. A dish that uses these gorgeous carrots I picked up a few days ago.
The all-encompassing, ever important dish? This luscious, creamy, insanely delicious ginger carrot soup.
It’s just soup, how on earth could this dish be of monumental importance? How could this simple soup define who I am and who I’m going to be? Simply. I’m going to NYC tonight for a cooking show audition tomorrow morning. And this soup?
Is what I’m bringing for the judges to taste. This simple bowl of fresh carrot soup is what will either get me past the first round of casting calls or send me home with my head between my legs, beaten and bruised. That’s a lot of pressure for a soup, don’t you think?
I have been racking my brains for almost 2 weeks trying to find the perfect dish to bring to these television executives. Should I bring something fancy, like rosemary braised beef short ribs, or something I’m known for, like this skillet lasagna. What about something vegan, like this vegan chili? I went back and forth with about 20 different dishes, driving myself and anyone else who would talk to me insane. So finally, after debating about this for days, I decided to make soup.
What brought me to this healthy, beautiful dish lied in what it stands for. This soup isn’t pretentious, snooty, fancy or refined. No ma’am, this soup is simple, farm-fresh, easy and delicate. It’s packed with flavor without the use of expensive ingredients. This soup embodies who I am as a cook. My favorite dishes are the ones that have like 5 ingredients. The ones that are easy to make on a busy weeknight. The ones that are healthy, but unique, festive and light. The producers want us to bring something that says something about us and this soup says everything I want them to know.
That I’m just a home cook from Virginia who may not have the five-star training of some CIA trained chef (yet) or expat from Paris, but who loves food and making simple, healthy, delicious meals with what I can knowing what I know. That I believe with all of my heart the best dishes in the world aren’t the most expensive or the most expansive, but the ones you put your entire heart into. The ones that with each warm, comforting bite (or spoon-full), you’re transported to a place where the only thing that matters is what you’re eating and who you are with. That my favorite foods are the ones that warm your soul.
That may not win me any prizes or even a spot on this show, but hey. It’s what I believe in. And that’s exactly what they asked for.
Light Carrot Ginger Soup
Serves about 2. Recipe adapted from Cooking Light.
Prep time: 10 minutes
Cook time: 25 minutes
- 1 pound organic carrots, diced
- 3 1/2 teaspoons sesame oil
- 1 medium shallot, diced
- 1 cup low-sodium chicken broth
- 1 cup low-sodium vegetable broth
- 2 teaspoons grated fresh ginger root
- Liberal dashes of salt and pepper
- Crème fraiche or Greek yogurt as garnish
- Mint leaves
- Heat oil in a large pot over medium high heat. Add shallots and cook until softened, about 2 minutes. Add in carrots and cook until carrots are soft, about 5 more minutes. Pour broth over carrots and bring mixture to a boil. Add salt and pepper. Then, reduce heat and simmer mixture for about 15 – 20 minutes.
- Remove mixture from the pot and place in a food processor. Add ginger and pulse on low until mixture is smooth. Add additional salt and pepper to taste.
- Pour mixture into soup bowls and garnish with crème fraiche or Greek yogurt and mint leaves. Serve warm and enjoy!
Nutritional information per serving (about 1 cup):
Fat: 4 grams
Carbohydrates: 18.5 grams
Fiber: 1.2 grams
Protein: 5.5 grams
Weight Watchers Points: 3