Can this food be saved?: curry carrot ginger soup
It’s still cool, I’m still feeling sick, and I still had a couple pounds of those old carrots to use up, so I summoned my remaining strength and threw a few things into the soup pot for lunch. Ginger has long been used by the Chinese to treat colds and flu (its strong yang properties are good for sore throats, congestion, and sinus pain, apparently). Indian Ayurvedic medicine also recommends curry dishes to alleviate the same symptoms. I can’t swear to their medicinal properties, but I know that a soup made with these aromatic spices always makes me feel better!
I used Premala’s madras curry powder, which is produced here in Saskatoon–it is a nicely balanced blend of spices and not too hot for little ones to enjoy too. You can find their spices, sauces (I highly recommend the cilantro hot sauce), chutneys, and spicy peanut spread at a number of grocery stores throughout the city, and they also have a stall at the Saskatoon Farmers’ Market.
Curry carrot ginger soup
- 1Tb butter and 1Tb olive oil
- 2 small onions (about 3/4s of a cup), chopped
- 1 clove garlic (I only had one remaining clove; you could always use more), chopped
- a knob of fresh ginger (mine was a little wizened on one end but still had good moisture inside), peeled and grated
- 1Tb curry powder
- salt and pepper to taste
- 2lbs of carrots, chopped into 1-inch pieces
- 4 cups of vegetable or chicken stock (I used chicken on the advice of Jewish grandmothers everywhere)
- 2Tb fresh lemon juice
- 2Tb lemon basil (optional: I just happened to grow some this year and thought it would be a nice addition)
- 1 cup of milk (optional: if your soup is a bit thick or you like it a bit creamier, you could add some milk at the end)
- garnish: fresh chives and dill
Melt the butter with the olive oil in the pot and add the onions, garlic, ginger, and curry powder. Cook on a gentle heat until the onions are softened (about 5 minutes–don’t let them brown). Add the carrots and stock, bring to a boil, and simmer until carrots are tender (about 15-20 minutes). Add the lemon juice and lemon basil, then whiz the soup with a handblender or in a regular blender. Add salt and pepper to taste, and milk if desired. Serve with chopped chives and dill.
Serves 4
