an Autumn soup recipe from Boundary Bay

I don’t know if it’s just that with these cold nights and foggy mornings I’m finally admitting to the advent of Fall, but, whatever the reason, I find more of an urge to cook these days.  Gone are the summer meals of salads and quick grilled fish.  Now, I hunger for warm, comfort foods.  This soup recipe combines the flavors to get you in the mood for Autumn, but still has the delicacy of some of those summer favorites that will soon be just a memory.  Enjoy!

Carrot, Orange and Ginger Soup

recipe by Ilana Knudsen, our Mistress du Jour!

FOR VEG:

3/4 c. butter (reserve 1/4 c. for roux)

2 1/2 lb. carrots – peeled and diced

1 med. yellow onion – peeled and diced

2 T. grated fresh ginger – peeled

FOR LIQUIDS/INFUSION:

2 1/2 c. fresh orange juice (CONCENTRATE JUST WON’T DO!)

4 1/2 c. veggie stock

1 2″ cinnamon stick

FOR SEASONING:

3 t. brown sugar

1/4 t. fresh ground white pepper

1 pinch cayenne pepper

1 pinch fresh ground nutmeg

1 pinch turmeric powder

1 t. kosher salt

1/4 t. curry powder

1/2 t. (packed) fresh thyme leaves – minced

FOR ROUX:

1/4 c. butter (already set aside from original 3/4 c. butter)

1/2 c. flour

2 c. cream

fresh thyme sprigs and cream to garnish

Saute carrot, onion and ginger in 1/2 c. butter in a heavy bottom soup pot.  Cook until onion is translucent and carrots are starting to soften.  Add orange juice, vegetable stock, and cinnamon stick.  Bring to simmer and simmer until carrots are soft.  Remove cinnamon stick.  Working in batches, puree the soup in a food processor or blender.  Be careful when working with hot liquids and always cover lid of food processor/blender with a damp towel to prevent burns from flying soup.  Make sure the lid is on the blender!  =)  Strain soup through fine mesh strainer. Return to heat and add spices and sugar.

In a seperate pan, melt the butter to start the roux.  Add the flour to the butter a little at a time, whisking until it is all incorporated.  It will look lumpy at this stage.  Add cream a little at a time, whisking all the while.  It is important to add cream to the roux slowly while whisking to prevent roux balls from forming.  When roux is properly blended, add to soup.  Make sure soup reaches at least 140 degrees farenheit.  When soup is hot, strain through a fine mesh sieve.  This is important if you want that lucious, velvety texture.  Use a wooden spoon to press everything through.  Serve hot with a swirl of fresh cream and a few fresh thyme leaves as garnish.  Serve with a Boundary Bay ESB to play off the sweet, creamy texture and flavor of the soup.  Enjoy!