Thursday, March 5, 2009

Carrot Ginger Soup

I love it when the pictures capture the steam rising off my food. In my effort to be healthier, I picked up a 2 pound bag of carrots at the store last weekend. Then I got home and remembered that I hate carrots. The crunchiness is nice, I feel like I always get served carrots one of two ways: as little sticks that have sat in the fridge too long and leached away their flavor or as tasteless shreds covering limp lettuce in a pathetic salad. To prove that all carrots aren't bad, CCO suggested carrot soup, specifically his favorite Ginger Carrot Soup from the Moosewood Cookbook. Frankly, he was right.

Eat Rating: Great. The ginger gives it a kick of spiciness that lingers. Drizzle with a bit of buttermilk for extra tang.
Difficulty: Easy to Medium (requires a blender or food processor)

From The Moosewood Cookbook, 15th Edition by Mollie Katzen (Has anyone else noticed how all the good cooks are named Molly?)

2 lbs carrots, peeled and chopped into 1" pieces
4 cups of water (or broth)
1 tbsp butter or oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 tbsp ginger, peeled and grated
1 1/2 tsp salt
1/4 tsp cumin
1/4 tsp ground fennel
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp mint
3-4 tbsp lemon juice
1 cup lightly toasted cashews, toasted

Add water and carrots to medium sauce pan, boil and then cook carrots for 10-15 minutes until carrots are softened. While carrots are cooking, heat oil in a saute pan and saute onions about 5 minutes or until translucent. Add garlic, ginger, salt, spices. Continue cooking for about 5-8 minutes until thoroughly mixed. Add lemon juice to the onion-garlic mixture. Set aside. Once the carrots are sufficiently soft, add the onion-garlic mixture to a blender/food processor along with cashews and part of the carrots. Blend until carrots are pureed. Add puree to soup pot, then puree remaining water and carrots. Mix puree altogether and heat until warm. Serve with drizzle of buttermilk or dollop of yogurt.

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