What's up, Doc?

Being a relatively new "runner" (I say in quotes because I just run a couple miles a few times a week to try to stay in shape), one of the things I'm enjoying is finding novel things in my neighborhood as I run by them. I've found a whole new group of coffee shops and restaurants, a park with basketball and volleyball courts, a "water park" with fountains (!), among other landmarks. Occasionally, I even find myself running to useful destinations such as my grocery store, to which I usually cab or take the Metro. The thing is, by the time I arrive at the grocery store, I am ravenous.

They say you shouldn't shop hungry because you're more likely to buy large quantities of cookies, chips, and other foods you don't need or wouldn't buy under normal circumstances. Oddly enough, when I take my run to the grocery store, I buy large quantities of red meat and produce I don't need or wouldn't buy under normal circumstances. Take, for example, the three packs of thick-cut ribeye steak I bought once on such a trip. Or the ten pounds of citrus that made it into my cart (the cab driver said, "You like to eat fruit -- that's good!"). My most recent unusual purchase was a mountain of carrots. They just looked so bright and orange and tempting? And my eyesight felt a little weak?

Now, I use carrots plenty when making stock or as the "trinity" (carrot, celery, onion) of aromatics to start a lot of dishes, but what on earth was I supposed to do with three pounds of carrots? Fortunately, I also had a big piece of ginger that needed to be used up, so I took advantage of the cold snap and made a cozy and satisfying carrot-ginger soup. Trust me -- as a child who hated cooked carrots and an adult who still prefers them barely flashed in the pan when used as a prominent part of any dish, I give this one two thumbs up. Finished with a little drizzle of olive oil, heavy cream, and fresh cracked pepper, it proved to be delicious not only in my post-workout-hungry head but also in reality.

~

Carrot Ginger Soup
2 lb chopped carrots
3 chopped leeks (use the light green and white parts)*
2 T fresh ginger, grated
1 qt chicken stock
2 T butter
salt
good finishing olive oil
splash of heavy cream
freshly cracked pepper


* Leeks are very sandy and are best dealt with by cutting off the root end and dark green leaves, slicing lengthwise down the middle (not all the way through the other side), and rinsing thoroughly in cold water -- you'll want to rinse your knife and maybe even chopping board during the process to keep sand from getting into your final product.


Melt butter in a medium pot on the stove. Sauté leeks in butter until soft, seasoning with salt. Add carrots, ginger, and stock, and bring to a boil. Simmer, covered, for about 20 min. or until carrots are fork-tender. Remove from heat and blend with an immersion blender until smooth. Drizzle with olive oil and a splash of cream, then sprinkle with pepper to taste.