This soup is a bit thick and creamy, so rather than serving as starter I suggest you serve carrot gingersoup as a light meal with a slice or two of bread
Ever since my friend Anne-Claire told me about a tasty beetroot soupwith orange andginger that a friend cooked for her, I’ve been dreaming about it non-stop
For instance, this week, in the box, we got broad beans (which went into a risotto with some baconand chorizo), onions and new potatoes (which made a fine accompaniment to some pork steaks and caramelised apples) and some locally sourced butter (Lemon drizzle cake
Wash, peel and grate the carrots, courgette and chop the apples. Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger
Replace baconwith turkey or chicken. Replace cream with non-fat sour cream. For a completely different soup, replace the potato with sweet potato and add 1/2 tsp mild curry powder and 1/2 tsp cinnamon. 1/2 tsp mild curry powder and
These will roast along with the carrots, and their juice can be used as the basis of the dressing. I just had to buy them as I had made this salad last year and absolutely loved it
I am giving you the recipe as written in Food and Wine Magazine, but you can be certain that I tinkered a bit with the fresh gingerand ground spices, as I never shy away from a bit of exotica
The combination of the subtle tang and sweetness from orange, a hint of spiciness from gingerand lots of Vietnamese inspired fragrance from lemongrass and fish sauce has made these chicken wings very delicious
I didn't do so good with using up our produce this week and Saturday rolled around and I had a container of organic baby spinach that was calling my name from the fridge drawer
In a large bowl, mix the oats, pecans, cranberries, cinnamon, nutmeg andginger. Something that I really like about vegan cakes and cookies, is that as the dough doesn’t contain eggs, I can eat it without any risk, and I can add spices or sweeteners to my taste (I have never been able to resist trying the dough before baking something)
Add water and bring to a boil. Puree soup in batches in a high speed blender. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Reduce heat, and simmer until carrots are very soft, 20-25 minutes. If serving cold, chill soup for at least 3-4 hours or overnight. Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired
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