City Palate

The Harvest Issue - September October 2017

Curried Ginger Carrot Soup
Jul/Aug 2008
This basic soup takes on any number of seasonings and freezes perfectly.

Canola or olive oil
1 T. butter
1 small onion or 2 shallots, chopped
1 t. grated fresh ginger
1 t. chopped fresh thyme
½ t. curry paste or powder (or to taste)
1 ½ lb carrots, peeled or scrubbed
1 Yukon gold potato or small sweet potato, peeled and cubed
2 c. low-sodium chicken stock
1 c. apple or orange juice
1 c. water
Salt and pepper to taste
Plain yogurt, for serving
Chopped cilantro for garnish

In a medium pot, heat a drizzle of oil and the butter over medium heat. Add the onions and sauté them for 3 to 4 minutes, until they are translucent. Add ginger, thyme and curry paste and cook for another minute or two.

While the onions cook, chop the carrots into 1-inch chunks; add to the pot along with the potato, chicken stock, juice and water. Simmer for 30 to 45 minutes, until carrots and potato are very tender. Blend the soup in the pot with a hand-held submersion blender, or blend in a blender, until smooth. Serve hot, swirled with a spoonful of yogurt and sprinkled with cilantro. Serves 4 to 6.

Soups And Stocks