You may have noticed that I don’t post recipes often [or ever as of yet]. Product reviews yes, recipes no. It’s not because I don’t cook. On the contrary, any night I don’t eat dinner out I eat dinner in. I keep a stocked pantry and usually a filled fridge. Most Sundays, especially when I have a day job, I cook for the week so I can take a yummy allergen-free and much less expensive lunch to work.
These days I’m one of those cooks. I’ll make a recipe once and then every time thereafter I’ll fiddle, improvise, pinch this, dash that and end up with something yummy. This is after years of following recipes and finding that they’d turn out a little different every time I made them so might as well improvise. Baking is another story: I stick to the list⎯chemistry is vital there. But cooking, cooking can take a bit of messing about. So I may post a recipe from time to time but it will be more of a recipe concept, a suggestion, a reminder, like “Oh yeah, I like carrots and ginger together”.
And with that preamble in mind, I made the best soup ever on Sunday.
10 medium yellow carrots, sliced [I know, cool right? I got them in a sack of “rainbow” carrots at the A&P]
2-4 cloves fresh garlic, minced
2 inches fresh ginger, minced
2 small red potatoes, cubed
1/2 medium onion, diced
Extra virgin olive oil for sautéing
Water to fill pot
Salt to taste
In a 4-quart saucepan, sweat the onions until translucent. Add the minced ginger and cook until soft. Add the garlic and potatoes. Cook garlic until it’s no longer raw and add carrots and water. Bring all to a boil then simmer until liquid reduces by two thirds. Puree the lot. Correct seasoning and serve. The soup will have a decent body, be sweet and fresh tasting with a background note of ginger. Yum!