Monday, December 21, 2009

Winter Solstice Soup

What does this picture of my house covered in snow make you want to eat? Soup!

This weekend we got a pretty intense snowstorm. We ended up with almost two feet of snow! I love snow and winter so needless to say I was thrilled. It's so nice to have snow on the ground, considering today is winter solstice! Luckily I had gone grocery shopping on Friday and missed most of the crowds (whenever it snows around here people seem to feel the need to stock up like the apocalypse is coming) and got plenty of stuff to cook and bake with. Tonight I was in the mood for a thick, creamy soup. You might remember the the soup recipe I posted a little while back that was going to be carrot soup but turned into carrot and butternut squash soup. Tonight, I went for the carrot soup that I originally intended. This soup is so thick and rich that you will never miss the cream. Serve it with a big slice of crusty bread for dipping.

Carrot Ginger Soup
-olive oil
-1 onion, diced
-4 cloves garlic, minced
-2 tbsp freshly grated ginger
-1 tbsp cumin
-1 tbsp coriander
-1 tbsp turmeric
-1 tbsp paprika
-salt and pepper
-2 1/2 lbs carrots, peeled and chopped
-5 cups vegetable stock
-1 15 oz can coconut milk

-Coat the bottom of a large pot with olive oil and heat on medium.
-Add the onion and cook for 5-6 minutes, until translucent.
-Add the garlic and ginger and cook, stirring, for 2-3 minutes.
-Add all the spices and carrots and stir to coat. Season with salt and pepper.
-Add the vegetable stock to the pot, and bring to a boil. Simmer for about 25 minutes, or until the carrots are fork tender.
-Remove the soup from the heat. Using an immersion blender (or regular blender, taking care not to overfill or seal the lid while blending), puree the soup until very smooth. Add the coconut milk as you puree. If the soup is too thick, you can add a bit of water as needed.
-Put the soup back over low heat to warm back through, and serve.

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