This soup was a mashup of the broccoli and white bean soup and a carrot/ginger soup seen at Atwater’s in Catonsville.

Ingredients:

10 large carrots, peeled or scrubbed and sectioned into large pieces
1-2 carrots grated or peeled (see picture) for garnish
5+ mushroom, chopped (for garnish)
1/2 C diced leek
5 cloves garlic
1/4-1/2 C chopped fresh ginger (you don’t really need to chop it too much, because it will be blended)
1 large or 2 x 15 oz cans of Canellini or other white beans (low sodium/drained)
Chicken stock or Vegetable stock – low sodium  (about 16 oz)
1 Tbsp oil (olive oil/grapeseed/whatever)

Seasoning:
Salt, pepper, ground cloves, turmeric, paprika
Handful of fresh basil/Thai basil (or any other fresh herb)

Method:
Add leek and garlic to a large pot with the oil and saute for several minutes.
Add carrot, ginger, and stock.
Add as much water as needed to cover the carrots.
Cook until carrots are soft, adding the beans at some point and seasoning to taste.

Once carrots are soft, transfer the soup in batches to a food processor or blender, blending until mostly smooth.
Transfer the soup back to the pot.

In a separate pan, saute the mushrooms and shredded carrot for a few minutes in butter or oil.

IMG 0836 300x225   Carrot ginger white bean soup

Mushrooms and shredded carrot garnish

Dish soup into bowls and garnish with mushrooms, shredded carrots, and fresh herbs (here: Thai basil)

Don’t ever underestimate the power of fresh herbs in adding flavor to your dishes.  It really makes a difference!

IMG 0842 300x225   Carrot ginger white bean soup

Ginger carrot white bean soup garnished with Thai basil and mushroom

Goes great as a soup-and-sandwich lunch or dinner!

IMG 0839 225x300   Carrot ginger white bean soup

soup with a tuna salad and roasted veggie and tuna salad sandwich

March 30, 2011