I'm slow on this blog for the past few weeks. We have been working hard in the garden - and are *not quite* to CSA season yet, so I haven't felt as motivated in the kitchen. When I'm like this, I tend to make soup, stir fry, quiche and things that I can eat for more than one meal, and that I can do easily. This week, I had a taste for some carrots, so made a big pot of creamy ginger carrot soup. While I love the sweetness of carrots, I tend to like more savory soups, so have been tweaking recipes to get a more intense flavor. This pot turned out great.
creamy ginger carrot soup
ingredients::
-about 8-9 large carrots, sliced into 3/4" chunks
-1 onion, diced
-3 cloves garlic, minced
-large knob of fresh ginger, grated (3-4")
-2 cups veggie broth
-1 3/4 cups miso liquid (1 Tbsp miso paste mixed with the HOT water)
-1 tsp yellow curry powder
-1 can organic coconut milk
-1 Tbsp coconut oil
-1 tsp sesame oil
-1 1/2 tsp sea salt
-1 cup fresh milk
In a big pot on the stove (med high) melt coconut oil and sesame oil, and add onions, garlic and ginger. Let cook until onions start to get soft. Add the carrots and cook for 5 minutes or so, stirring constantly. Add the liquids & spices, stir. Turn to simmer, and let cook for 30-45 minutes. Turn off heat, add the cold milk, and then cream with an immersion blender until no more chunks. Salt & pepper to your taste.
2 comments:
Yum, I am the same way, on my nights that I am uninspired I make soup or quiche. Since I am gluten-free, I make my dough with "garfava" flour, cheese and water and I press sesame seeds into it before baking, I make extra dough. to make crackers out of this as well.
I have found that I am not as inspired to cook this time of the year, the only thing we are getting out of our garden right now is lettuce, so we are eating a lot of salads, but now the asparagus has begun!!
oh boy...this looks yummy...i thought i would check out your food blog...gets some ideas.
i am definitely going to make this one...curry,ginger,carrots..yum!
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