by Alison Landolt
Today's #FeedMeFriday recipe is Carrot Ginger Soup: Looks like baby food, tastes like anti-inflammatory awesome sauce. Gluten Free, Dairy Free, Soy Free, Sugar Free, with a vegetarian option. Plus, it's freezer-friendly. Basically, this soup is perfect.
Carrot Ginger Soup
Ingredients: ½ teaspoon cinnamon ½ teaspoon ground cumin 1 teaspoon curry powder 1 teaspoon ground coriander 1-2 dashes of cayenne pepper 3 Tablespoons olive oil 1 heaping tablespoon minced, peeled, fresh ginger 1 chopped yellow onion, about 2 cups 2 pounds organic carrots, peeled and chopped 3-4 cups organic chicken or vegetable broth Salt, pepper to taste
Preparation Heat olive oil in a large pot over medium heat. Add chopped onions and cook, stirring frequently. Sauté onions until they start to become translucent. Do not rush this process. This is where you develop flavor. Stir in minced ginger and cook for a minute. Stir in spices and cook a couple minutes more. Add chopped carrots and 3 cups of broth. Raise heat to bring to a boil. Cover with lid, lower heat to medium-low and simmer, stirring periodically. Cook for 30-40 minutes until carrots are tender.
Remove from heat and allow to cool for about half an hour. Working in batches, transfer to a blender and puree until smooth. (You can also blend in the pot if you have an immersion blender.) Add more broth to thin if needed. Adjust salt and pepper to taste.
Serve as is, with a squeeze of lime, or topped with a dollop of plain Greek yogurt if you're into dairy.
Makes 4-6 servings.
Recipe Notes: 1. Since the ingredients are simple and cheap, this is the time to spring for organic carrots and broth. 2. Use whole carrots, not baby carrots. I'm guilty of using baby carrots to simplify my life from time to time, but whole carrots are probably healthier. If you do use baby carrots, they are rinsed in a gross chlorine solution, so be sure to at least wash them first. I don't know if rinsing makes a difference, but it makes me feel better.
Alison Landolt is an EFHou cofounder.
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