bits and pieces

Monday, September 20, 2010

Game Day Fail: Carrot Ginger Comfort Soup

So Game Day is supposed to feature some sort of game recipe, or at the very least a meat-centred recipe. Unfortunately for the 3 people who might occasionally read this blog, I had no one to cook for yesterday but my lonely self. It's been raining for about 4 weeks straight here, so I've been feeling pretty sad and pathetic. Just like Brett Favre must be feeling after starting the season 0-2, despite being widely lauded as a superbowl contender. I have never loved Brett more than I did in There's Something About Mary, so he has that to keep him warm at night, along with his millions of dollars.
Favre aside, I made comfort food yesterday. Sunday = Any Given SoupDay? Last winter my roommate bought an immersion blender. In terms of kitchen appliances, this was one of the best things to have happened to our household. She started making lots of delicious soups. This is one of my favourites that I'm sure I've adapted and ruined in the process: 
 
One of the biggest decisions with soup is how much to make. Once you've made a few soups you start to get an intuitive feel for 'how much' of any given ingredient to include.
 
If you aren't willing to trust your soup related instincts simply taste, taste, taste and make sure you're doing it right.


ingredients:


2 tbsp butter/olive oil
4 cups of stock (I use chicken, but vegetable works great too)

1 big onion, diced
a whole bunch of carrots. I used 7 decent sized carrots. I don't peel them (just chop off the stem part), and dice them into general similar sized pieces.
1-4 a few cloves of garlic, minced (I have a problem with garlic and tend to use as much as humanly possible - this time I used 3 and it was lovely)
one decent sized 'knob' of fresh ginger, minced, grated or chopped (again, I LOVE ginger, but about 2 tbsp of ginger should be fine)
1/2 cup cream/milk
1/2 cup coconut milk
1-3 tsp curry power (again - this is to taste. If you're feeling under the weather dose up on the curry powder and it'll make you feel better. Otherwise, I thinks subtle is better)
1 tbsp maple syrup (you can also use brown sugar as a sweetener/not use any at all)
some white wine

other things you'll need:
an immersion blender/blender/something that will puree your soup.
a big pot to cook your soup in.


  1. have your stock ready made, and set to the side (I just used chicken bouillon cubes this time, 1 cube to 2 cups boiling water = stock).
  2. in your big giant soup pot heat your butter/olive oil over medium heat. Add your garlic and ginger. Throw in your onions and sautee until translucent.
  3. Once your onions and garlic are starting to smell nice and fragrant, throw in your carrots and stir them around for a couple minutes.
  4. then - cover your carrots with your stock. You almost want it to be like you're cooking your carrots in water, except instead it's nice chicken stock. Throw a splash or six of white wine in for good measure. Cook until your carrots are tender.
  5. using your immersion blender (I HIGHLY recommend everyone buy one. They are amazing) puree your carrots and stock.
  6. stir in as much/as little cream as you want, add your coconut milk for a little special 'je ne sais quoi' of asian zing.
  7. Add your curry powder and maple syrup and continue to blend. I like my soups real smoooooth-like but you can leave these partially blended with big chunks of carrots if you are so inclined.
  8. Add more ginger if you feel it's necessary. tasting your soups as you cook them is a really crucial way to make sure they turn out amazing.
note: soups will keep in the fridge for a number of days. They also freeze very well. A space-saving method of freezing soups is to pour them (while cool) into heavy-duty ziplock bags and lie them flat to freeze. They will freeze like lovely little books of soup and you can thaw them in the sink and then reheat them.



3 comments:

  1. hmmm....think I'll try it as soon as I get a kitchen to cook in. Cream, coconut milk, and butter -- sounds hi-cal ?? Can you use yoghurt to cut back on the fat content?

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  2. you could but it would change the taste of the soup - better idea, use vegetable stock, and replace the cream with 2% milk. There's not much you can do for the coconut milk. Compared to the volume of the soup, there's really not too much in there though.

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  3. Much late in the game, there are always light variations of coconut milk that cut your fat content by half...and calories by half as much, and though that might be a shame in an eat-like-a-meal curry dish, here I think there's so much diluting going on anyways that it likely wouldn't matter.

    This sounds delicious, and is going to happen to my mouth very soon.

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