Puree of Carrot Soup with Ginger Croutons

Puree of Carrot Soup with Ginger Croutons

I recently had a bowl of carrot soup at Brian Voltaggio's restaurant, Family Meal, in Frederick, Maryland.  It was my first carrot soup and I definitely loved it!  I recognized a hint of apple that paired deliciously with the natural sweetness of the carrots.  His soup was topped off with crunchy ginger and a drop of sour cream for a gourmet flavor.   I loved it so much I came home and wanted to make something similar!  This one is topped off with a simple crouton...homemade or purchased.  I know you are probably thinking... "carrot soup?" but I am telling you it's delicious, healthy, gourmet and economical!  What more can you ask for?  Plus, that color is wonderful!

4 tablespoons butter

3 cups carrots, chopped

1 apple, peeled and chopped

1 cup celery, chopped

1 onion, chopped

6 cups chicken or vegetable broth

In large pot melt butter and sauté carrots, apple, celery and onion.  Cover and simmer 10  minutes, stirring occasionally.  Add broth and bring to a boil.  Cover and simmer 20 minutes.  Cool slightly.  Puree with a stick blender or by filling a blender 1/4 of the way full.  If blender is filled too high, hot soup may burst out through the lid.  Pour pureed soup into another soup pot and finish pureeing the remainder of the soup.  Season with salt and fresh ground pepper.  Make homemade Ginger Croutons or you can use a regular 'Texas Toast' crouton for convenience.

                                                                 Ginger Croutons:

5 cups bread cubes, crusts removed

2 tablespoons butter

2 tablespoons sesame oil or olive oil

1 inch piece fresh ginger, peeled and minced

I like to pull out my homemade baguettes from the freezer for these homemade croutons.  Sauté bread cubes and ginger in butter and oil until crispy.  Sprinkle over soup if desired.