I've never made a secret of my love of soup. I know it's not glamorous, like saying you love skydiving, or tango, or Morocco, or something, but, I don't care. I've never made a secret of my dorkiness, or old-lady tastes, either. There is something so comforting and calming about a bowl of soup on a winter's day. And it's practical, too- you can make a big batch this weekend, and eat it for a week or freeze it for later. But if words like "comforting" and "practical" evoke thoughts of crocheted afghans and support hose, and make you feel like falling asleep in a La-Z-Boy, take heart. Here is a delicious and nutritious soup with enough of a gingery-citrus-curry kick to please even the most adamant Moroccan tangoing skydivers among you.
3/4 stick unsalted butter
1 large white onion, chopped
3 garlic cloves, minced
1/4 cup fresh ginger root, finely chopped
7 cups chicken stock
1 1/2 cups carrots, peeled and cut into 1/2-inch pieces
1/4 teaspoon curry powder
1 cup orange juice
2 tablespoons fresh lemon juice
Course salt and pepper
Parsley and sour cream for garnish
1. In a large stockpot, melt the butter. Add the onion, garlic, and ginger and saute for about 15 minutes.
2. Add stock and carrots, and heat to a boil. Reduce heat, and simmer for about 45 minutes, or until carrots are tender.
3. Puree the soup with a stick blender, or in a stand blender or food processor in batches. Stir in the curry powder, orange and lemon juices and season with salt and pepper. Serve garnished with parsley, either hot with a dallop of sour cream, or chilled.
photo credit: www.heartresearch.com.au
15 minutes ago