Thursday, September 2, 2010

The Case of Carrot Ginger Soup

Every single time I stop in at Harvey's, somebody else besides me is ordering a veggie burger. Talk about mainstreaming. Still, tons of people look at me like I'm an artsy-fartsy, tree-huggin'...when I mention I'm vegetarian. Perhaps it's because you can't be in a Harvey's and in Black Currant Bay simultaneously.

Maybe some have the misapprehension that eating vegetarian is about deprivation. Not! I refuse to eat less-than food. Food means...well, food means a lot to me. In fact, if you were to ask me right this second to tell you what my vegetarian food motto might be, I'd say...why...I'd say, "Pig Out!"

And what's not to love about Carrot Ginger Soup? Saucy in the spice department. Just sweet enough to serve with toasted chocolate cherry bread. Yes! You read right. Toasted CHOCOLATE CHERRY BREAD (as pictured above). I was on this buying trip to the Greater Toronto Area, stopped in at Longo's, and there it was – calling to me from its crowded bakery basket...and I just couldn't leave it there.

Carrot Ginger Soup

1 onion, chopped
2 cloves garlic, chopped
1 tbsp ginger root, minced
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
pinch cayenne
1-1/2 lb carrots, chopped
2 potatoes, chopped
6 cups water
6 rounded tsps (for 6 cups) vegetable bouillon powder
1 tbsp honey
1 tbsp lemon juice
salt
pepper

Sauté the onion, garlic and ginger in the olive oil for 5 min. Add the cumin, paprika and cayenne and sauté 30 sec. Add the carrots, potatoes, water, vegetable bouillon powder, honey and lemon juice and simmer, covered, for 30 min. Purée (wear an oven mitt and press down firmly on the blender lid because hot liquids can erupt). Season to taste with salt and pepper. Serves 4.