This soup has a lovely zing to it, thanks to the fresh ginger and nutmeg that the recipe calls for. And using carrots and pears gives it a fresh taste.
Carrot Ginger Pear Soup
1/2 cup butter (1 stick)
1-1/2 cups chopped onions
1/2 cup grated fresh ginger
20 large carrots–peeled and coarsely grated (about 8 cups)
2 quarts chicken stock
2-1/2 cups apple juice
3 large ripe Bartlett pears, peeled, cored and chopped (about 4 cups)
1 tsp. freshly grated nutmeg
1) In a large stock pot, heat the butter over low heat. When melted, add onions and ginger and cook slowly until soft (about 10 minutes). Add grated carrots, chicken stock, apple juice and chopped pears. Simmer for about 30 minutes. Stir in nutmeg. Let cool slightly.
2) Puree soup in a food processor or blender until perfectly smooth. Store in an airtight container overnight in the refrigerator or up to one month in the freezer. To serve, reheat slowly and garnish with thinly sliced pear or fried grated ginger. Most supermarkets–and all Asian groceries–carry whole fresh ginger root pieces. Choose a piece of root that is very firm with no visible wrinkles. To use ginger root for this recipe, peel all of the brown skin off of the ginger root and put it into a food processor or grater.