Now that I know my pressure canner isn’t going to explode and kill my family, I decided to make something tasty. My entire family likes Carrot Ginger Soup, but my usual recipe includes almond butter (not something that should be included in a recipe to be pressure canned) so I did a bit of Googlin’ to find something that sounded good.
It turned out beautifully – 6 lovely quarts full of soup (still bubbling when I took this photo). The flavour is bright and cheerful and might even be better than my deeper, nuttier version.
Here’s the recipe:
Carrot Ginger Soup
6 tablespoons butter
4 whole cloves garlic, peeled
2 large Spanish onion, peeled and diced
4 ribs celery, sliced
6 pounds carrots, peeled and sliced
6 tablespoons peeled and chopped fresh ginger
16 cups chicken or vegetable stock
2 teaspoon ground coriander
2 teaspoon ground ginger
1 cup honey
Kosher salt (to taste)
Freshly ground black pepper (to taste)
- In your favourite large pot, melt the butter. Saute the garlic, onion, celery, carrots, and ginger root in the melted butter for about 10 minutes.
- Add the stock to the pot and bring to a boil. Reduce heat and simmer until the carrots are tender.
- Remove the pot from the heat. Add the spices (not the salt or pepper) and honey. Stir well.
- Puree with an immersion blender or in a regular blender (small quantities at a time) until the soup is smooth and no chunks remain.
- Taste soup – add salt and/or pepper if desired.
- Ladle the soup into prepared jars, leaving 1 inch of head space at the top. Make sure to wipe the rims of the jars so no residue remains.
- Put rings and lids on jars.
- Pressure can at 11 pounds for 85 minutes.
- Check seals and store. If jars do not seal, put soup in fridge and eat within a few days.
- To serve, heat and eat OR heat and add a small amount of cream before serving.