Carrot-Ginger Soup © llizard aka ejm 2000,2002
Garam Masala (spice mix)|
3 tsp ground cardamom seeds
½ inch cinnamon stick, ground
1 tsp ground cloves
1 tsp ground black cumin seeds
1 tsp ground cumin seeds
1 tsp ground nutmeg
1½ tsp ground black pepper
Mix together well (use your
coffee spice grinder). Store in the dark in a glass jar.
1 Tbsp olive oil
1 small onion, chopped
½ lb carrot, chopped very coarsely
1 small Yukon Gold potato, chopped very coarsely
½ inch piece fresh ginger, chopped
2 c chicken stock (or vegetable stock)
1 garlic clove, chopped
½ c dry red wine
½ Tbsp fresh lemon juice
1/8 tsp garam masala -->
peanut oil (or olive oil)
julienned fresh ginger strips (about 1" long)
thin lemon slices
- Sauté onion, ginger and garlic in oil until soft.
- Add carrots, wine and stock and bring to a boil. Turn down the heat and simmer, uncovered 20-30 minutes (til carrots and potato are tender).
- Garnish: Fry the ginger in medium hot oil (not smoking) til golden. Drain on a paper towel.
- Purée soup. Stir in lemon juice, garam masala, salt and pepper. Garnish each bowl with ginger strips and a lemon slice.
Adapted from a recipe in The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins - Workman Publishing, New York