Monday, October 15, 2012

The Case of All Hallows' Eve and Carrot Ginger Soup Reincarnated

Is that a ghost swirling around those tombstones? Did the temperature just drop? You hear that screeching noise? Okay...I'm outta here!

Back in our apartment. Lights on. I make some comforting, warming soup.

Chop. Chop. The potatoes in my traditional Carrot Ginger Soup recipe are meant to thicken the broth. For more protein I replace them with one 14-oz can chick peas.

That works out just fine. Yes! I've successfully resuscitated...revived Carrot Ginger Soup.

My homage to Halloween.

Carrot Ginger Soup Reincarnated

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
19-oz can chick peas, rinsed
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, chick peas, 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 erupt). Season to taste with salt and pepper. Serves 4.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

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