Page 36 - UMass2018_CookBook

Ingredients
Serves 4
3 tablespoons olive oil, plus more for drizzling
1 medium ginger root, peeled and finely diced
2 yellow onions, finely diced
8 ounces carrots, finely diced
3 cups vegetable stock
1 small baguette
1 cup shredded sharp cheddar cheese
Salt Ground black pepper
Carrot Ginger Soup
Appleman Family, Cambridge, MA
“This soup is the first recipe my son Sam cooked by himself and it has become a staple at our dinner table. Now that Sam is living off campus, it has also become a popular soup with his housemates as well.” — Cheryl Appleman
Preparation
1. Preheat oven to 400°F.
2. Heat the oil in a large pot over medi- um-low heat. Add the ginger and sauté until fragrant, 1 to 2 minutes. Add the onions and cook until translucent.
3. Place the carrots on top of the onion mixture and pour in the stock. Raise the heat to medium-high and bring to a boil, stirring occasionally. Lower the heat to medium, cover the pot and cook until the vegetables are soft.
4. While the soup simmers, drizzle a rimmed baking sheet with olive oil. Cut the baguette into thin slices and place on the prepared baking sheet. Top each piece of bread evenly with cheese. Bake until the cheese
is melted and the bread is toasted and crunchy. Set aside.
5. When the vegetables are soft, remove the pot from the heat. Let the soup mixture cool slightly before using an immersion blender to blend until creamy. Season with salt and pepper, to taste.
6. To serve, ladle the soup into individual serving bowls and place a cheese cracker on top.
30 | TASTE OF HOME