Monday, April 30, 2012

Ginger Carrot Soup - In 30 Minutes

Ginger Carrot Soup

For me, 2012 has been the year of soup.

I've long understood the wonders of a warm bowl Zuppa Toscana.
I've made enough of that Corney Bakery Taste-Alike to fill a swimming pool.

Last month we shared 2 versions of our Super Quick & Unprocessed Chicken Corn Soup. We've made batch after batch of that one.  It tastes like eating a bowl of buttered corn on the cob.  And, it's so simple to toss some chicken in and make it a meal.

Those of you who follow our Facebook page got a preview of another soup we'll be posting later this week. (Here's a hint. It's Greek.)

Today, it's all about the carrot!
Perfect for Meatless Mondays.

We took inspiration from Jenna's recipe at Eat. Live. Run..
We doubled the recipe, replaced the straight coriander with a curry powder with a first ingredient of coriander, and some other minor tweaks.

I had 3 different types of curry powders in our spice drawer. So, I asked the 14 year old to take a whiff and tell me what he thought. He sniffed #1. "It was good." Sniffed #2. "It was good." Sniffed #3...and didn't want to give it back. We had a winner!

Side note - He chose the Vindaloo from Penzey's -which is interesting. I did the whiff test in the Penzey's store and had the same reaction - didn't want to put it down. Then my niece did the same. Hmm. Good stuff, that Vindaloo. But, we warned. It's spicy. We only used a little, so there was flavor, but no real heat.

Ginger Carrot Soup
Takes 30 minutes
serves 3

2 T. olive oil
2 shallots, minced
2T. fresh ginger, minced
1/4 t. Vindaloo (or other curry - use more if you wish)
2 lbs. carrots, peeled and chopped evenly
 (Slice thinly to speed up cooking time.)
4 c. chicken stock
(Homemade is the best option.  In a pinch, I'll use 1 tub of Knorr with 4 c. water.)
1/2 t. salt - or, more to taste
1 T. butter (optional)
1/4 c. half and half (optional) 

Heat the chicken stock.  If you are using Knorr chicken stock, put the water on to boil and follow the directions on the package. In a medium saucepan, heat the olive oil. Add the minced shallot and saute until tender. Add the ginger and saute it a minute or 2 - being careful not to burn it. Take the pan off the heat and add the curry powder to warm it and to let the oils release.

Return the pan to medium heat. Add the carrots, stock, and salt and bring to a boil. Reduce heat and simmer for 10-15 minutes until carrots are fork tender. Using an immersion blender, puree the soup. Add the butter and cream. Serve and enjoy.

Are you a fan of soup?
Tell us your favorite.
And, if you try this soup - we'd love to hear!

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Linking up to:
Easy Natural Food's Sunday Soup Night, Homestead Barn Hop, The Charm of Home, French Country Cottage, The Weekly Round-Up, The Shabby Nest, Beauty And Bedlam, Living Well Wednesdays, Whole Food Wednesday at This Chick Cooks,Time Warp Wife Pin It
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