Indian Spiced Cream of Carrot and Ginger Soup

Today, I cleaned. And cleaned. And cleaned some more. Bathrooms, kitchen, dusting, vacuuming. You name it, I probably cleaned it. If my house were glass, it would be invisible by now.

 

 

Friday is cleaning day. I love having certain days be devoted to specific tasks. It makes the week flow smoother. So far, I only have Fridays scheduled out, though my next goal is making Tuesdays bread baking day. The operative word there is ‘schedule,’ a dirty word in my frantic little brain. Schedules, routines, habits- these are all things I have never been good at. We’ll eat dinner at 6:30PM one day, then 9:45PM the next. Waking up at the same time each morning? HA! Going to the transfer station (aka dump) every Saturday? Yeah, right. Also, I rarely make the same meal twice. Except for this soup. Seriously, I think I have made this soup more than any other meal ever. EVER. There is a steady supply of it my freezer, as it freezes bee-yoo-tifully. Add a toasted slice of white bread slathered with butter and you’ve got yourself one heck of a tasty treat. The best part? It’s healthy! Like, wicked good for you. Even the ginger has proven health benefits, being an anti-inflammatory and an aid to gastrointestinal distress. And chicken stock? Let’s just say there’s a reason you eat chicken soup when you’re sick.
I so very highly recommend you make this soup. It’s super-nourishing, ultra-delicious, and so-very-pretty. The spices don’t jump out at you; they sort of linger on the edge, like the wallflowers at a high school dance. You see them in your peripheral vision, but never really pay them much attention. Of course, you can make them be as in your face as you’d like- just add a bit more and ask it to do the Macarena with you.



Indian Spiced Cream of Carrot and Ginger Soup
Serves 4-6

2 tbl butter
1 lb carrots, peeled and cut into 1/2″ chunks
1 onion, chopped
1″ fresh ginger, peeled and diced
3 tbl raw rice, or 1/2c cooked
1 tbl garam masala
1/2 tsp ground ginger
2 c chicken stock
2 c water
2 c whole milk, heated to boiling point
salt and pepper
Butter or chopped parsley for serving

Melt the butter in a big pot over medium heat. Add the vegetables, rice, ginger and spices, and cook gently until vegetables are just beginning to soften.

Add the stock and water, and bring to a boil. Turn down the heat so that the liquid is simmering and cover. Cook for 20-30 minutes, or until the rice is soft and the vegetables are done.

Puree the soup (an immersion blender is ideal, but you can also you a food processor, blender, or food mill, pouring the soup back into the pot when done). 

Add the milk slowly until desired consistency (I always end up using all the milk). Season with salt and pepper, and adjust spices if necessary. Simmer for a few more minutes.

Serve, adding a little lump of butter and/or a sprinkling of parsley to each bowl.


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