January 9, 2009
one of my new year’s resolutions (and there are many, because i love the resolving) is to do MORE cooking around here, and so i decided to kick off the new year with a month of soups. Well, a new year starting from when we got back from our trip to the wintry Prairies (and seriously, -30°C for DAYS is just not reasonable), so technically january 5th or so, but you get the point.
soup number one comes to us courtesy of Joshi’s Holistic Detox: 21 days to a healthier slimmer you – for life. you’re probably snerfling into your coffee right about now, and i know that detoxing is just so GOOPy of me (and in fact, it says right on the cover of the book that Gwyneth Paltrow loves Joshi), but i can’t help myself – I love love LOVE the idea of being all fresh and clean and sparkly at the start of a new year. i’m trying to reduce my dependence on cheese and eat a little better overall, and so far it’s going okay, although all of the vegetables seem to have made me especially prone to run-on sentences and CAPITAL-istic enthusiasm, but there you have it.
Endorsement: Son #1 loved it and asked me to make it again the next day. It’s sweet and fairly uncomplicated, with the ginger adding a nice little hello! every now and then.
1 large onion, chopped finely
8 carrots, sliced (yes, i know there are nine in the picture, but i didn’t want to leave one an orphan in the crisper)
2 cups veggie stock
1 Tbsp fresh ginger, minced
salt to taste
Heat a splash of olive oil in a large pot. Chop your onion and cook it in the oil until translucent. Throw your carrots and stock in and simmer until tender. Puree the carrots with a stick blender/blender/food processor and then add the ginger. Simmer for another ten minutes. Serve.
Joshi suggests adding some fresh thyme with the ginger, and i would if it were summer and my thyme wasn’t buried under two feet of snow in the backyard (in VANCOUVER!), but it isn’t and it is, and i’ll try it that way another time.
Served 3 adults and 3 smallish kids.