Edited to add: This recipe is a definite winner! I warmed up the carrot puree base at work, and stirred in the ginager juice, a glug of half-and-half, and it was terrific! The cardamom is a good addition - I might use more, but wrap it in cheesecloth or use a teaball, in the interest of avoiding the 'miscellaneous bug parts' garnish.
This is bubbling away right now. The lightning storm has mostly passed by, though there's still enough thunder to scare the kid - Daddy has taken him out of his room, and has bedded him down temporarily in ours, in a nest of pillows. I thought I would whip up some noodle soup for tomorrow's lunch, but was shocked to find that I had used up my fairly enormous stash of broth. We usually have gallons, practically.
But instead I am trying the carrot soup from Rachelle's recipe site. I don't have cream, but I have ginger and I boy, howdy, do I ever have carrots.
I also have celery. It's not called for in the recipe, but what the heck, I figured, and threw a couple stalks in. The smell of cooking celery instantly overpowered everything else, and filled up the entire house. I spent the next few minutes fishing diced celery out of the soup.
I dropped a couple cardamom pods in as well. I must remember to fish those out. They are not a pleasure to bite down on.
AND in the time it took me to write that, the carrots boiled dry. Just barely, though - I saved them from burning. Soon, I'll puree.
Okay, it's about half an hour later. I have pureed the carrots and their cooking water, and juiced the ginger (using a coffee filter and my tiny but mighty fist). The celery had no detramental effects, but the cardamom might have been a mistake - the pods open up in the simmering water and release their little spherical seeds. Which are dark green. And are too small to strain out of the puree. And look just a little like bugs. Or parts of bugs. Bug heads.
I sampled a little - it is tasty - and packaged it up for tomorrow. My plan is to cart the components to the office - soup base, ginger juice, my small pepper grinder, plus a carton of cream - and mix it together and heat it up for lunch with the boss.
So far, this recipe is a winner, since all it involves is boiling and Cuisine-art-ing. The ingredients are inexpensive, and my old knobby carrots have sprung to gorgeous, fresh blinding orange and a beautiful velvety texture. It's practically a metaphor.