4 Tbs butter 1 inch fresh ginger, chopped
1 Tbs curry powder 2 potatoes, cut up
4 cloves garlic 1 lb carrots, sliced in chunks
1 large onion, chopped 4 cups chicken stock
salt and freshly ground pepper green onions- for garnish
Melt butter in soup pot and add curry powder, cook for a second or two then add onions and garlic. Cook until onions are softened then add ginger potatoes and carrots. Sweat for about 10 minutes on medium low heat, covered. Add stock and cook for & further 10 to 15 minutes or until the vegetables are soft. Puree, then check seasoning. If you want to add more curry powder heat a little butter in a small pan and add curry powder to taste and cook a few seconds. Stir into soup. If you add without cooking you risk a raw flavour from the powder. It is always best to precook curry powder when using it in any dish. You can serve with a dollop of yoghourt or sour cream and chopped green onions.
5 cups stock
1 tbl. olive oil
4 cloves garlic, finely chopped
1.5 cups oinion, thinly sliced
1.5 tsp cumin seed, toasted and ground
1.5 tsp, corriander seed, toasted and ground
2 tsp fresh ginger, grated
1/8 tsp cayenne pepper
2 pounds carrots, sliced thin
1 potato, peeled and thinly sliced
1/2 cup fresh orange juice
1/2 cup non-fat sour cream
2 tbl cilantro, chopped
1/4 cup peanuts, finely chopped
salt and pepper
In a large stock pot, saute the onion in the olvie oil with 1/2 tsp salt for about 5 minutes, add the garlic, cumin, corriander, ginger, and cayenne and cook another 10 minutes, adding a bit of stock to prevent sticking.
Add the carrots, potato and stock and cook till the carrots are tender (about 20 minutes). Puree the soup till smoother, add the orange juice and season with salt and pepper, cayenne if needeed. Serve, garnished with sour cream, chopped cilantro and peanuts.
It's kinda ZIPPY.