Friday, January 7, 2011

Carrot Ginger Soup

A recipe from my mom! The best thing about this creamy, delicious soup is its deliciousness. The second best thing about it is a secret: sssshhhhh! The problem with most cream soups is that they call for cream, and cream=tunz of fatz. I hate writing stuff like this because I don't want my blog to turn from curious girl screwing around in the kitchen to crazy calorie-counting monster woman, but this really is an amazing thing so I'm going to go ahead and flaunt it: my mom's secret is to use cauliflower instead of heavy cream. Sounds weird but I give you my word and my photo of said soup, and we all know how many words a picture is worth. Go ahead and call me a liar.

3 cups broth
2 pounds carrots, chopped up small
1 head cauliflower cut into florets
2 sticks celery, chopped
1 onion, diced
2-3 cloves chopped garlic, depending on how garlicky you like things to be
2 Tbsp. fresh grated ginger
1 Tbsp. curry powder
1 Tbsp. Olive oil
freshly ground black pepper and salt to taste
nutmeg, olive oil or creme fraiche to go on top

In a large pot, combine broth, carrots, and cauliflower. Bring to a boil, then turn down and simmer for about 15 minutes. Meanwhile, heat the oil and sautee the onions and celery until translucent, add garlic during last minute of cooking. Add to the pot along with the grated ginger. Remove pot from heat and puree with a handheld blender. If you don't have one, wait for the soup to cool a bit and use a regular blender. Stir in the curry power, add the salt and pepper to taste. Serve with a float of olive oil or creme fraiche and a dash of nutmeg.

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