North African-ish Carrot Soup for Surviving the Cold
Growing up, I was never a big soup person. I preferred things you could chew, and soup never struck me as particularly filling. But things change and over the years, while I’m not a huge fan, I’ve learned to appreciate soups. But until this week, I’d never actually made any myself. Mostly just because I could simply buy tomato soup, but also cause I had no way to blend it. Well, for my birthday, I got an immersion blender, and it was motherf-ing cold all weekend, so clearly soup needed to be made. Since I love carrots, and the always reliable Greens cookbook had two carrot soup recipes, I decided to roll with “Carrot soup with North African spices.” I have no idea how authentic the recipe is and ginger is not the only spice, so I’m calling it “North African-ish”
North African-ish Carrot Soup
2 1/2 – 3 cup vegetable stock
8 thin slices of ginger
1/3 onion, thinly sliced
3-4 cloves of garlic, minced
2 tsp fresh ginger, minced
1 1/4 tsp ground cumin
3/4 tsp ground coriander
5 large carrots, thinly sliced
1/2 a large sweet potato, thinly sliced
Stick the thin ginger slices in the stock and set aside. Coat the bottom of your soup pot with olive oil and heat it. When the oil is warm, add the onion and sautee for about 5 minutes. Add the garlic, ginger, cumin, and coriander and cook until the onions are soft, 5-10 minutes, stirring frequently. Add the carrots, the sweet potato, and 2 1/2 cups of vegetable stock. Made sure the ginger that was in the stock gets into the soup pot. Bring to a boil (no watching it though or it won’t happen) and then decrease heat to a simmer. Cover the pot, or mostly cover if you don’t have the right sized lid like me, and let it simmer for 15 or so minutes, or until the veggies are soft. The veggies are the correct level of soft when they start to mush/break in half if you smush them against the side of the pot with a spoon. Turn off the heat. Now, if you have a normal blender, you blend the soup to the desired consistency in batches in it. If you have an immersion blender, you stick the thing into the pot and blend it that way. Once the soup is the desired consistency, serve it warm.
This soup was surprisingly good. I mean, I assumed it would be good, but I was expecting like a seven and it was a nine. Clearly more proof I should never underestimate Greens – they always pull through for me. The flavor balance was extremely good, spices and carrots came through, and nothing got overpowered. Also the immersion blender was awesome – go invest in one, they are only like 40 bucks. Like I said, no idea how authentic this is, having never been to North Africa (yet – it’s on the list!) but it’s yummy so who cares. Song of the week: the Glee version of Baby it’s Cold Outside. Because it seriously is. And I love Darren Criss singing.