Here is another delicious recipe from the Ranch and in their book, From Cooking with the Seasons at Rancho La Puerta: Recipes from the World-famous Spa, by Deborah Szekely and Deborah Schneider with Chef JesÃºs GonzÃ¡lez of La Cocina Que Canta.
Carrot and Ginger Soup with Pears
Tres Estrellas’ carrots are the best you will ever taste, right out of the ground. Their color and texture are enhanced in this soup by the butternut squash off the vines that have been sprawling all summer. Though the carrots themselves are naturally sweet, an apple and a final garnish of pear balances the heat of the ginger. JesÃºs makes a point of slowly sautÃ©ing the carrots and onions to release the natural sugars.
2 teaspoons olive oil
4 medium carrots, peeled and roughly chopped (about 2 cups)
1 small white onion, peeled and roughly chopped
1 clove garlic, peeled and minced
3 tablespoons peeled, minced fresh ginger (see note)
1 cup peeled, cubed butternut squash
1 apple, peeled, cored, and diced
4 1/2 cups basic vegetable stock or water
1 1/2 teaspoons sea salt, or to taste
1 12-ounce can coconut milk,
1 pear, peeled, cored, and cut into 1/2-inch dice
1. In a 2-quart stockpot, heat the olive oil over medium heat. SautÃ© the carrots and onion, and cook for several minutes, stirring often, until softened. Add the garlic, ginger, squash, and apple. SautÃ© until the garlic and ginger are fragrant.
2. Add the stock and salt. Reduce the heat to medium low and simmer, covered, for 45 minutes, or until the vegetables are very tender.
3. In a blender or in the bowl of a food processor, puree the soup until smooth. Add the coconut milk and taste, then add salt to taste. Reheat before serving.
4. Serve the soup very hot in warmed soup bowls with some diced pear and a sprinkling of chives.
Note: To peel ginger, scrape off the skin with a spoon.
1. Set off the soup’s beautiful color with a combination of green onion tops and fresh chopped parsley or cilantro
2. Toast whole-wheat bread, cut into croutons, and float a few in each bowl