A silky smooth and delicious soup. Topped off with a dollop of honeyed Marscapone. Healthy and indulgent at the same time.
2 pounds of carrots, peeled and diced
1 large cooking onion, diced
2 garlic cloves
1 inch to 1 1/2 inch knob of peeled fresh ginger (approximately 2 tablespoons minced)
2 Yukon gold potatoes, peeled and diced
2 bay leaves
salt
freshly ground pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
4 to 5 cups of chicken or vegetable stock, just enough to cover the vegetables in the pot
1/2 cup Marscapone Cheese
2 tablespoons of honey
METHOD:
In a 5 quart pot, heat olive oil and butter on medium heat. Saute onions until they are translucent. About 8 minutes.
Meanwhile in a mini-chopper add 2 garlic cloves and the peeled ginger. Grind until garlic and ginger are finely processed. Add to sauteed onion. Saute for 1 minute, do not burn.
Add the carrots, potatoes, bay leaves, stock, salt and pepper.
Bring to a boil and simmer for 30 minutes. Vegetables should be tender when pierced with a fork.
Remove bay leaves, puree with an immersion blender. Adjust seasoning if necessary.
Meanwhile whip together the Marscapone cheese and honey. Serve each bowl of soup topped with generous dollop of the cheese mixture (about a hefty tablespoonful). Gently stir to evenly distribute the flavour .
TIPS:
If you are pressed for time, the following is a quicker cooking suggestion for the soup. Combine carrots, onions, potatoes, stock, bay leaves, olive oil, butter, salt, pepper, the finely ground fresh garlic and fresh ginger in a pot. Put the lid on and bring to a boil. Once it starts to boil, lower the heat and simmer gently for 30 minutes. Remove bay leaves. Puree with immersion blender. It is tasty this way as well. And of course, serve topped with the honeyed Marscapone cheese.
