Saturday, January 28, 2012

Carrot ginger lime soup

Its -15 degrees outside. With flurries. Go to Igloofest*? Okay
Its -10 degrees outside. Its also one in the morning. Trek outside from a birthday party to walk for half an hour to go bowling? Okay
Its -5 degrees outside. The ground is still iced over. Go outside for a big $6 McGill breakfast? Okay
Its 0 degrees outside. The warmest in days. Walk to the gym? Ugggh No. It’s too cold.  

*Igloofest takes place outside at night in Montreal during winter with DJs as well as ice sculptures containing bottles of Jagermeister inside and igloos containing electric swing music inside. It’s a Canadian thing I guess.


And the life lessons learned from those decisions? In order as above:
  1. Free marshmallows on a stick unintentionally frozen by the winter weather taste really, really good.
  2. Birthday cakes should always contain a layer of cookie dough “icing”.
  3. $6 McGill Breakfasts. Always worth leaving the house for.*
  4. In contrast, the gym is not a motivator for leaving the house.*
*already known but again verified

And with this weather, there’s one thing I’ll pretty much always say okay to:
Which is, do you want soup?
(Okay)
And this carrot ginger lime soup my friend Chloe introduced me to is one of the most interesting soups I’ve come across so far. It contains ingredients I don’t normally love on their own (ginger, yuck), but unexpectedly compliment each other really well. Plus its low-fat factor might be a good idea for a body that has been sustained for a weekend on marshmallows, cookie dough, and bacon. Yah.


Ingredients:
2 tablespoons oil
2 medium onions, chopped
5 cups carrots, chopped (about 7-9 carrots or 2 lbs)
4 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon curry powder
2 tablespoons chopped ginger
6 cups water or broth
Juice of half a lime
Salt and pepper to taste

1. Add the oil to a big pot and add in the onions, carrots, garlic, cumin powder and curry powder. Cook everything on medium heat until the onions have started caramelizing.
2. Add around 6 cups of water or broth, enough to just cover the top of the vegetables. Simmer uncovered for about half an hour or until everything is very tender. (You may need to add in more liquid as it starts evaporating)
3. When all the vegetables are tender, add in the ginger and squeeze in the juice of half a lime.
4. Blend mixture with an immersion blender in batches until smooth. Add in more broth or water to thin out the soup until desired consistency.
5. Add salt and pepper to taste and once the soup has chilled slightly, garnish with lime zest and yogurt if desired. This makes a lot and stores well in the fridge or freezer.

3 comments:

  1. There's no MSG in this soup - something's missin :b

    ReplyDelete
  2. Fake cookie dough! (Except the stuff that was baked to make the cookies around the outside.) ;)

    ReplyDelete
  3. Looks pretty delicious to me! Gonna bookmark this and will make it soon.

    ReplyDelete

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