Sometimes you just want a proper lunch. After a brisk walk down Bedford and a peek into our slim pocketbooks, K and I decided to whip up a lunch special of our own! The meal featured a cup of Creamy Carrot-Ginger Soup served with K's famous Spinach-Mushroom Quiche in a whole wheat crust. I made some seedy baguettes and we served it up with two small glasses of Cabernet Sauvignon. At this pace, we might as well just start a restaurant out of our teensy apartment! Keep your eyes (and tastebuds) peeled for it!
Creamy Carrot Ginger Soup
2 Tbs. olive oil or earth balance
2 shallots (chopped)
1 large yellow onion (chopped)
4 cloves garlic (minced)
1 inch piece of fresh ginger (minced) 1 tsp. dried sage
1 bay leaf
1/2 tsp cumin
1 tsp. crushed red pepper (optional)
4-6 cups organic carrots (chopped)
2-3 small-medium potatoes (chopped)
4-6 cups vegetable bouillon (I use Better Than Bouillon brand)
heap of freshly ground black pepper
In a large soup pot, heat up your margarine or oil. Add the shallots and onions and saute for 5-10 minutes. Add the garlic, cumin, ginger, sage, and crushed red pepper. Fry spices for a few minutes being careful not to burn. Next add everything else. Make sure that you have enough bouillon to cover all the veggies. Turn the heat to medium and cover the pot. Let everything stew until the veggies are softened. Remove the bay leaf and puree in a blender or food processor. Return to the soup pot and taste. Consider adding a splash of orange juice, lemon juice, black pepper, or parsley.
Trying to stay warm!