Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, Food Allergy Counselor (Picture © Noel Malcolm 2013)

Monday, January 15, 2007

Carrot Ginger soup

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!

5 comments:

Heather said...

Sounds delicious! How do you prepare the carrots, just dice? Puree?

burekaboy — said...

cooking is indeed like that -- a little of this, a little of that and very open to interpretation. baking, on the other hand, as you say, is quite different and unforgiving if you deviate too much from said amounts or ingredients.

i was amazed to read you guys have A&P there!! that is such an iconic grocery store from my childhood. it went away from montreal many years ago. i wonder if it's the same company.

soup looks great. potatoes are a great non dairy thickener and add body to soups. i hope you used your new kitchen toy!!! :))

Allergic Girl said...

I didnt realize you have A&P in Canada. it's an icon here too! although they are slowly being eaten up by Whole Foods and other large chains.

and no i made only a small batch. so when cooked, i pureed with a hand blender. no cuisinart action yet.

i'm a little intimidated by it actually. ;-)

burekaboy — said...

i think A&P either left the province when all the political problems started with our famous and "fab" (cough) parti quebecois and nazi-esque language laws. everyone went to A&P or another place called Steinbergs. it's funny cause the older people still say they're going to pick up things at steingbergs even though it's long gone. everyone still knows what they're talking about, however.

intimidated?! nawwwww. LOL. i'm looking forward to hearing about your adventures with it in the future.

Allergic Girl said...

there a supermarket called steinbergs?! is it jewish??
funny, it's kinda like calling a tissue a kleenex. one is the thing, one is the brand, ya know!

and yes i have cuisinart fear! i think i need a friend in the kitchen with me when i crack this baby open.