Monday, January 31, 2011

so I said I'd try to start posting regularly again, guess that was a lie. Anyway, SOUP!

We have some lovely ginger root at work right now so I was inspired to do a carrot and ginger soup. The colour could have been a bit better as I have difficulty cooking onions to anything less than caramelised but the flavour was phenomenal. If you’re on a soup kick I highly recommend it. Easy to make with local ingredients at this time of year too, which is a plus for me. The version I made was:
2 medium onions, chopped
2 cloves garlic, chopped
3-4″ piece of good ginger, peeled and chopped (peel it with a spoon, it’s easier)
1 1/2L good stock (I used home made chicken)
600g carrots, cut into coins
some olive oil
(my version) dry roasted and ground whole cumin, coriander, cardamom and chilli flakes, grated fresh turmeric
(otherwise) 1 tsp good curry powder
salt & pepper to taste
cook onions slowly in oil til soft (or caramelised, if you’re me)
add garlic and ginger & other spices, cook for 5 mins or so
add carrots, mix around til coated, cook for a few minutes
add stock, cover and simmer 1 1/2 hours or until carrots are soft
use immersion blender to whiz to puree or puree in stand blender
(return to heat if applicable), adjust seasoning to taste.
simmer very gently for another couple of minutes to incorporate seasoning
cream/soured cream and garnish of parsley or coriander leaves may be added at serving if desired.