Sweet, creamy, and a little bit spicy, this soup is a blank canvas for practicing your garnishing skills.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add carrots, ginger, and salt and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.
Stir in broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are very soft, about 15 minutes. Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for 5 minutes.
Follow these two easy steps to peel and chop ginger:
Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread, and even loaves of crusty white bread can be recycled into homemade croutons. Use a chef’s knife to cut the bread into cubes (½-inch to ¾-inch cubes are ideal). Toss the cubes with olive oil and some salt, and then spread them out on a rimmed baking sheet. Bake them in a 350-degree oven, stirring once or twice so they brown evenly, until crisp and golden brown, about 15 minutes. Once cool, the croutons can be stored in an airtight container for a week or so. Use them in soups or salads.
When using the blender to puree soup or make a smoothie, follow two simple rules:
This second rule is especially important when pureeing hot soup—the steam in the blender can loosen the lid, and soup could shoot up in the air if you’re not holding the lid in place. No one wants soup on the ceiling!