Spiced Carrot Ginger Soup
Today, as the winds whip our rainy coast at speeds of 90 km/hour, I think a hot, warmly spiced soup is unquestioningly appropriate. It is also perfect to stamp out a cold.
I’ve been out sick for a few days. I’m not complaining. Lately, I’ve been as busy as a three-legged dog trying to bury his poop on a frozen pond. Or a one-armed wallpaper hanger with an itch. Or a… okay I’ll stop.
My point is – a couple days of necessary napping and watching cheesy movies, cuddled up under a mountain of comforters and pillows, drugged into a happy cold medicine semi-coma? It was actually kinda great.
I love this soup because it is so quick and easy, that even in a foggy, semi-drugged state, you can pull it off. Even if you begin by pouring vinegar instead of oil into the pot… you can recover. I know this from experience.
I also love it because it is soothing, mild and healing. What better for a head cold than a hot steaming bowl of gingery pureed soup?
That said, I encourage you to make it even if you’re healthy. Because it is delicious.
I love the tangy, creamy yogurt swirled in. I went back for yogurt seconds. If I were to make it for company, I would serve it with baked pita wedges, brushed with olive oil and sprinkled with ground cumin and salt.
Spiced Carrot Soup
2 tablespoons butter
1 tablespoon olive oil
1/2 large onion, chopped
3 large carrots, chopped (about 3 cups)
3 cups chicken broth
2 tsp ground cumin
1 tbsp finely grated fresh ginger
1/4 tsp cayenne
salt, to taste
1 cup plain full-fat or greek style yogurt
1. Melt butter with olive oil in a large saucepan over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add carrots and broth. Bring to a boil over high heat, then reduce and simmer until carrots are very soft, 20-30 minutes. Puree soup using an immersion blender, or by transferring in batches to a regular blender. Add cumin, ginger, cayenne and salt to taste. Simmer 5 minutes, then ladle into bowls and serve with a dollop of yogurt.