Carrot ginger soup

photo credit: www.acouplecooks.com

3 tbsp unsalted butter (or olive oil)

1 shallot (or onion), diced

1 tsp garlic, minced

2 tbsp fresh ginger, minced

4 cups carrot, grated

1 tsp curry powder or garam masala

½ tsp chili powder

¼ tsp turmeric

¼ tsp cayenne (optional)

1 cup white wine or cooking sherry (you can substitute a splash of apple cider vinegar or lime juice at the end)

4-6 cups veggie or chicken stock

1 sweet potato, 1” cubed (approx. 1.5-2 cups)

parsley or cilantro for garnish

salt and black pepper to taste

Heat butter in a heavy bottomed pot over medium-high heat. Add shallot with a sprinkle of salt and saute until translucent.

Add garlic and ginger, cook off raw smell, about 30 sec- 1 min, then add grated carrot and stir to mix with shallot, garlic, and ginger. Cook 3-5 min until carrot has softened slightly.

Add spices and stir to coat. Raise heat and add wine, stirring frequently, until alcohol has evaporated. Add stock, bring to a boil, then adjust to a simmer and cook for 15 minutes.

While the soup cooks, bring a pot of salted water to a boil and add cubed sweet potato. Boil until tender, then drain, return to the pot, and mash.

Remove soup from heat. At this point the carrots should be soft, but still have some bite. Add the sweet potato mash and stir to mix evenly with the rest of the soup. The consistency should be on the thicker side, which you can blend into a puree if you wish, but I enjoy it as is for the texture (and less work!).

Add salt to taste, a crack of black pepper, and serve with a garnish of cilantro or parsley.

This soup is a great accompaniment to quiche or a pot pie, and really delivers some spice to warm the palate… so try stirring in a spoonful of plain yogurt or sour cream to your bowl if you wish!