I’m writing this from a little villa in Lake Bolsena, Italy. This is part of the reason it’s been a while since my last post. Rome is only a 2.5 hour flight from Casablanca, so we decided to take a little vacay, especially because Rabat really slows down during Ramadan. So, this week, we’ve enjoyed our share of vino, salumi, e formaggio. Whenever Omar and I vacation, we try to rent villas so we have a little more space and access to a full kitchen. This lets us enjoy a leisurely breakfast “at home,” and gives us the option of packing lunches or having a nice home cooked meal so we don’t have to have every meal out. In Italy it’s particularly easy to pack lunches because of all of the fantastic charcuterie.
Last week, as we were preparing for our trip and in anticipation of 10 days of glutton, we stuck to mainly veggies and light meals like this ginger carrot soup. Despite the heat of summer, I’m a girl who always prefers a hot meal for dinner (and usually lunch too). This carrot soup was super easy and with an immersion blender it’s simple to make. I think carrot soups are unexpected and impressive to guests so I keep this one in my regular rotation. I imagine after all of the cured meats, cheese, and pasta, we might be having this carrot soup again when we get back home as part of our post-Italy detox.
GINGER CARROT SOUP
2 tablespoons olive oil
5-6 large carrots, peeled and cut into large pieces
1 medium onion, cut into large chunks
2-3 cloves garlic, smashed
1 1/2 tablespoons of ginger, minced
2 teaspoons cumin
6 cups chicken or vegetable broth
In a large stock pot or dutch oven, heat olive oil over medium-high heat. Add carrots, onion, garlic and ginger and cook for about 5-7 minutes, stirring occasionally.
Add cumin and broth. Bring to a boil, then simmer over medium-low heat for about 20 minutes, until the carrots are soft. Turn the heat off and puree with an immersion blender, or in small batches with a regular blender. Salt and pepper to taste. Squeeze a few drops of fresh lemon juice into the bowls before serving. I also like my soup with a dallop of creme fraiche. My husbanders prefers it with some fresh parsley. This is a great soup fresh, but I think it gets better the second day!