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
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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