Happy Hausfrau Series: Rosemary-infused Carrot Ginger Soup

6 Apr

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. :mrgreen:

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!


Now, dive in.

*    *    *

Recipe credit: My dear friend Geems.

Addition of rosemary to recipe: Mine, all mine.

14 Responses to “Happy Hausfrau Series: Rosemary-infused Carrot Ginger Soup”

  1. mystic margarita April 6, 2011 at 7:17 pm #

    Looks yum! Thanks for the recipe — will make it for my four-year-old. He loves carrots! 😀

  2. aneela z babar April 6, 2011 at 8:40 pm #

    Children and carrots do just fine without overwhelming attention. I am going to put it on a Tshirt

  3. Chica April 6, 2011 at 8:51 pm #

    Whats a POOMA?? Pretty please !~

  4. R April 6, 2011 at 9:24 pm #

    Welcome back to the blogging world (I am late, commenting). Congratulations to the Boy and you.
    Now for the post, please to tell what POOMA is. Love the way the recipe has been written. If you feel extra- generous(not right now. Sometime later will do very well too, thank you), will you get around to posting some Parsi recipes too? I am still to lay my hands on that Katy Dalal book (after hunting for it in many a bookstore, of the first and second- hand kinds). 😦

  5. M... April 6, 2011 at 11:23 pm #

    POOMA??? Who?
    Nice Bowl, boys cousin has good taste, like the boy.
    (Notice how I said nice things to all people concerned?)

    And soup on menu for tonight.

    Also you owe us an authentic Parsi Recipe 🙂

  6. DewdropDream April 7, 2011 at 1:59 am #

    Ohhhh! Rosemary!!!! I’d write odes and books full of verses to her if I weren’t so busy breathing in the aroma and staying in the little bubble it creates.

    One of favourite recipes involves daal that uses rosemary. I’d tell you it’s kick-ass, but that’s just boasting now.

  7. Aunty G April 7, 2011 at 3:48 am #

    All together now: All hail Orange
    Then CHEERS to a carrot soup binge
    Ditto R and M…
    Furthermore, Boy’s Cousin, our hats on you, hinge!

  8. sukanyabora April 7, 2011 at 7:02 am #

    simple but sounds delicious. and yes the bowl is very nice! Boy’s cousin-you have lovely taste.:-))

  9. Orange Jammies April 8, 2011 at 11:57 am #

    mystic margarita: Perfect 🙂

    aneela: I’ll take one in large, thanks.

    Chica: POOMA= Pulled Out Of My Ass. The things one learns when dating finance guys in one’s misspent youth. 🙄

    R: Thanks! I’ll do akoori sometime.

    M: Yeah, you’ve got it all covered, haven’t you? 😛

    DewdropDream: Share, share!

    Aunty G: I’ve been thinking about you. Bear hug.

    sukanya: 🙂 Is it warming up over in D.C.? Wait, is that where you are?

  10. dipali April 9, 2011 at 2:45 am #

    It looks lovely. And the bowl is beautiful.

  11. Anindita Sengupta April 18, 2011 at 12:03 am #

    Looks yummy. Will try it. 🙂

  12. Orange Jammies April 18, 2011 at 2:23 pm #

    dipali and Anindita: I love how it is so simple and yet so delicious. And satisfying. And wholesome. And… Okay, I’ll stop now.


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