Sunday, October 4, 2009

Carrot and ginger

Today was day 1. A couple of friends, S & R, came over for dinner. While J made one of his famous tortillas, I took on soup number 1, Velvet Carrot-Ginger Soup, adapted from Soup for Every Body by Joanna Pruess.

It came out very velvety, with the perfect level of zing from the ginger. The bright orange colour made you excited to help your eye sight as it made it's way across your exhilarated taste buds.

Here's how this bowl made it to the table:

In a large pot, on medium-high heat:

1/4 cup butter
7 medium carrots, peeled and chopped
1 leek, chopped
1/4 cup finely chopped ginger
3 tbsps white rice

Once the butter is melted, turn the heat on low and cover. Let the ingredients sweat for 20-30 minutes, stirring occasionally. I enjoyed some corn chips with chipotle spinach dip and talked about diaper bags during this time.

When the carrots are soft, add about a litre of stock. Today I used beef cubes. Blend until velvety smooth, I used my handy-dandy hand blender, right in the pot.

Spoon away!

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