Carrot & Ginger Soup / Curry Base

AJCM

Just e-mail this to a friend, so I thought I would share here too! This is a GREAT LOW CAL soup that I also use as a curry base (add left over chicken, then add veggies such as snow peas, peppers, broccoli, carrots, chick peas, etc).

Recipe - "Carrot & Ginger Soup"

3 lb bag of carrots

big chunk of ginger root - fresh - I like about a 1/4 cup!!!

5-10 cloves of garlic - more if you like

2 medium sized onions

veg stock - about 1.5 litres??

curry powder

cumin

sea salt

pepper

EVOO

1. Sautee chopped onions in EVOO until translucent, add garlic and ginger when onions are about half done - over med heat. Stir occassionally.

2. Add curry powder (about 1-2 teaspoons, but to taste), cumin (same amount as curry), salt and pepper - heat spices with a touch more olive oil, if necessary, to bring out flavours.

3. Add veg stock and deglaze pot. Bring to a boil

4. Add peeled and chopped carrots (don't worry about sizes - it will all get pureed later). Let simmer until carrots are very tender - 30 to 60 minutes (side note: if you use less stock, you can serve this up, right now, as a spicy side dish of curried carrots - it is delish!).

5. Blend all in a blender. Add more veg stock if too thick.

Done!

I usually eat some that night as soup, and then freeze some in jars, and save some in the pot to make
my curry!

I hope you like it. Add more garlic, ginger, or spices depending on how you like it. We make it this way for the kids, but Dan and I could probably take it a bit stronger/hotter!

AJCM

Just e-mail this to a friend, so I thought I would share here too! This is a GREAT LOW CAL soup that I also use as a curry base (add left over chicken, then add veggies such as snow peas, peppers, broccoli, carrots, chick peas, etc).

Recipe - "Carrot & Ginger Soup"

3 lb bag of carrots

big chunk of ginger root - fresh - I like about a 1/4 cup!!!

5-10 cloves of garlic - more if you like

2 medium sized onions

veg stock - about 1.5 litres??

curry powder

cumin

sea salt

pepper

EVOO

1. Sautee chopped onions in EVOO until translucent, add garlic and ginger when onions are about half done - over med heat. Stir occassionally.

2. Add curry powder (about 1-2 teaspoons, but to taste), cumin (same amount as curry), salt and pepper - heat spices with a touch more olive oil, if necessary, to bring out flavours.

3. Add veg stock and deglaze pot. Bring to a boil

4. Add peeled and chopped carrots (don't worry about sizes - it will all get pureed later). Let simmer until carrots are very tender - 30 to 60 minutes (side note: if you use less stock, you can serve this up, right now, as a spicy side dish of curried carrots - it is delish!).

5. Blend all in a blender. Add more veg stock if too thick.

Done!

I usually eat some that night as soup, and then freeze some in jars, and save some in the pot to make
my curry!

I hope you like it. Add more garlic, ginger, or spices depending on how you like it. We make it this way for the kids, but Dan and I could probably take it a bit stronger/hotter!

douganl

Sounds delicious! Thanks for sharing!!

AJCM

Sounds delicious! Thanks for sharing!!

I hope you like it! We have that regularly at my house (and the kids love it too!).
:flowerforyou: