Sunday, January 27, 2013

Carrot Ginger Soup

Whoa! So that 12 days of medieval Christmas fell apart. Sorry, everyone. I really liked doing those posts, but things just got so busy over the holidays....and I was enjoying reading for fun and doing very little thesis research. So, forgive me.

But, back on track we go! I thought I would start with something easy like a recipe to get back in the swing of things.

And let me tell you, this recipe is amazing! I made it the other night for Grant and I, and besides Grant thinking it was a little boring, it was a hit. And Grant only thought it was boring because it is vegetarian. Typical.

You will need a large soup pot and a blender.

2 bags of carrots
3/4 cups chopped ginger root (add more if you are a super big fan of ginger)
1 zucchini
1 tbs cayenne pepper
1 large onion
3 tbs minced garlic
1 can coconut milk
1 tbs butter
raw pumpkin seeds for garnish

Heat a large pot with butter. Add onion and garlic until fully sweated and slightly browned. Add zucchini, carrots, and ginger. Chop them anyway you like and you don't have to peel the ginger. Add about 8 cups of water or enough water to just cover all the vegetables. Let them simmer for about 20 minutes or at least until carrots are tender.

After vegetables are tender spoon soup into a blender and blend until smooth. Put blended mixture back into soup pot. Add coconut milk (2 cans if you like), you can't taste the coconut if you don't like coconut, it just smooths out the texture.

Garnish with pumpkin seeds and maybe a bit of crumbled goat cheese. It isn't very pretty, but what the soup lacks in appearance it makes up for in bang. That ginger gives it a good kick!

Also, am I the only person that really enjoys eating soup out of oversized coffee mugs?

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