Sunday, 29 November 2009

Carrot Ginger Soup

Carrot soup makes me feel healthier. It's probably a placebo effect, but I swear my eyesight clears up the day after.

4 slices of pancetta or bacon, cubed into small bits
1 onion, chopped
1/4 cup ginger, grated
3 cloves of garlic
1/2 white wine
1 1/2 lb carrots, peeled and chopped into 1/2"" pieces
Juice of 1 orange
1 teaspoon ground coriander
1 teaspoon curry powder
7 cups vegetable or chicken stock, preferably home made, simmering
Fresh Chives or Parsley

Fry pancetta or bacon bits till crispy, then remove and soak oil with paper towels.

Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minutes. Then add carrots and cook for 5 minutes

Add the stock, wine, orange juice and half the pancetta. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes

Puree the soup in a blender or processor (fitted with steel blade). Season with coriander, curry powder, salt and pepper to taste. Sprinkle with chives or parsley and pancetta bits. Serve hot or cold.

Serves 6-8

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