Snowy Sunday Carrot Ginger Soup

At first I thought it might be odd to stick a soup recipe on this blog, when it's supposed to be a shop blog. But then I realized for us the significance of making soup on a Sunday. The shop is closed today. It's a day off, and that in itself is a small miracle, and a reason to celebrate the making of soup. For months and months and months the hubby and I worked non-stop. Every. Single. Day. We got quite used to it, as you do with anything, but by the time we closed our second shop downtown, I think we were near the end of our tolerance for it. You do what you have to do: it's just part of owning your own business (no matter what kind of business it is), and sometimes you have to pour it on like that, and sometimes you get a little break. But you also, somehow, have to make time for family, for friends. You have to take the dogs out and jump around and act silly. Get some fresh air. Make soup. We didn't do much of any of that, and now a day off feels like a vacation (and vacuuming is a luxury?!). It's true that you appreciate so much more that which you didn't have before.

So here's our favorite soup. It's easy, inexpensive, and perfect for a snowy day (added bonus: lots of vitamin C). Quantities are a little nebulous because I make it a little differently each time (and depends on your taste for some of the ingredients).

You'll need: at least 2-3 lbs. of carrots (buy a bag in bulk, or even easier, but more expensive, the peeled baby carrots); chicken stock, can or box (or vege stock); an orange or two; a hunk of ginger (we like lots); bit of milk or 1/2 & 1/2 (optional); crunchy salt & pepper, snipped chives, and a dollop of sour cream as garnish.

Heat the stock, peel and chop the carrots and steam until tender. Carrots and a bit of the steaming water go into the blender or food processor until smooth. Put it all back into a soup pot and start adding stock until you get the consistency you want. Juice the orange(s) and add; grate fresh ginger right in (to taste). Add a good pinch of white pepper (ground black pepper is fine). You can also add a bit of coriander, or Chinese 5-spice, or cayenne if you want it really spicy (but remember, the ginger adds a lot of flavor and heat).

At this point we usually pack up a couple of containers to freeze. To the rest, add a swirl of milk or 1/2 & 1/2 to give it a little more creaminess. Serve with the snipped chives and sour cream (or creme fraiche), and sprinkle some good crunchy salt and pepper on top. When serving your frozen portions, heat up and add the milk then, along with the garnish. Enjoy.

p.s. we will open on Sundays again as it gets towards summer...