Happy Hausfrau Series: Rosemary-infused Carrot Ginger Soup

Greetings from the home of the happy hausfrau! Don those aprons and follow me into the kitchen, chop chop.

Today, we’re making a healthy, hearty soup in just under 30 minutes *insert Julia Child-like warble*

Here’s what you’re going to need:

1. Cooking oil. I use Bertolli’s extra virgin olive oil, but you can use your regular brand as long as the aroma doesn’t overwhelm the other ingredients.

2. Rosemary. For how I feel about rosemary, refer here.

3. Salt. Don’t use the brand you see. It’s stupid and not my friend.

4.Black pepper. Optional, really.

5. Carrots (about 8 should do nicely)

6. A knob of ginger

7. Water or chicken broth, depending on your preference. I use the broth.

Knew you wouldn’t believe me.  So I took another picture. See?

Next up: Pour a little oil into a wok/saucepan/whatever you use to make soup. Let it heat before throwing in the rosemary.  Be generous, now.  And call her Your Royal Highness.

Take a moment. Inhale. Wave from the clouds. Then land in your kitchen. There’s ginger to be chopped.

Grate or finely chop roughly  a half cup of ginger. I’m doing a POOMA on the quantities, so don’t hold me accountable. If you want to know what a POOMA is, ask nicely in the comments section. Now, introduce ginger to rosemary and watch as they airkiss.

Let ’em sizzle a while and get down to grating/chopping the carrots. The finer the better. Lookit who does the dirty work for me. He rocks.

Next, toss the carrots in and if you’ve used a chopper, rinse it right away. Who knew carrots stain?

Mix the ingredients in the pan and add the last three: salt, pepper and chicken broth/water. Add enough liquid to cover the carrots and then some.  Let it all bubble and brew on a medium heat setting until the carrots are almost cooked. Stir if necessary, but don’t be compulsive. Children and carrots do just fine without overwhelming attention.

Pour the nearly-cooked soup into a processor and blend until the texture is smooth.  Pour it back into the pan, put a lid on and let simmer on low. Ooooh, I’m sounding all chef-like.

Five more minutes and you’re done. Turn off the heat, let it rest while you take off your apron and get out the crockery. Pour into bowls. The Boy’s cousin gave us the bowl below and she reads this blog, so SAY NICE THINGS!

*ALL HAIL ORANGE!*

Now, dive in.

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Recipe credit: My dear friend Geems.

Addition of rosemary to recipe: Mine, all mine.

Tags: carrot, cooking, food, ginger, hearty fall recipes, photography, picture, quick meals, recipe, rosemary, soup