Repost : Recipe for Carrot Ginger Soup re-posts from old blogs by Bridget Eileen logo Victorian blue and floral background with script and print

Ye Olde Bloggens are re-posts of old blogs
by Bridget Eileen - Writer in Providence, Rhode Island 

The following post was originally posted on one of Bridget Eileen’s old blogs: In the Pines, Neophyte Poetics, Bridget Eileen’s Commonplace Book, Dreaming Bridge Designs or A Vegetarian Notebook. They aren’t all fancy with photos and subheadings and search descriptions, or even that much content, sometimes. They’re here for posterity, because it’s fun to read the archives!

Soup Du Jour
I eye ball ingredients, but here's the approx. ingredients for the Carrot Ginger soup I made today. It is very tasty.
  • 1 medium onion, chopped
  • 1 10 oz package of baby carrots
  • 1/2 c. uncooked rice
  • 1 can of pumpkin
  • 2 cans of broth
  • 3 c. of water
  • 1 tbs parsley
  • 1 heaping tsp of ginger
  • 1/2 tsp curry powder
  • salt and pepper to taste
  • sour cream
In a large pot boil on high 3 c. of water, a 10 oz package of baby carrots, a medium onion, chopped, and a half cup of rice. Boil for about 20 mins. or until the rice is tender. Remove from heat.
At the sink, put a sieve over a large bowl so that you can keep and use the strarchy, carroty water. It's tastier and thicker than plain hot water. Drain the veggies and rice into the sieve. After the drainage is complete, put the veggie and rice in a blender. Add one ladle full of the drained, starchy water into the blender. Liquefy the contents. If you have a crappy blender like me, you may need to stop and stir the contents so all of it gets well-blended.
The contents of the blender should be very thick but definitely in liquid form, so you may need to add more of the starchy water. After the veggie are blended, pour the contents back into the pot. (You may need to add more of the water from the bowl into the blender so that it's not too thick. It should easily pour back into the pot.)
Add a one can of pumpkin, 2 cans of broth (I used veggie broth b/c I'm a vegetarian), 1 tbs of parsley, a heaping tsp of ground ginger, 1/2 tsp of curry powder and salt and pepper. Use the starchy water if you want a thinner consistency. Stir all ingredients well, bring to a boil then simmer until piping hot.
Serving suggestion: Add a dollup of sour cream into the middle of the bowl and sprinkle a little more parsley over the top.