• November 12, 2011

    Spiced Carrot Ginger Soup

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    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

    Serves 4

    • 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.

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