You won’t believe it – I wore my winter coat today! Isn’t that just a little bit crazy? Somehow the time has come for us to trade our salads and sundresses for soups and sweaters! And I’m sorta OK with that.
I made carrot ginger soup from the Matthew Mead book “Entertaining Simple” today. Do you know this book? It is one of my very favourite entertaining books and so worth checking out!
Soup ticks so many of the boxes on my list of “good-food-requirements”:
- Healty – check
- Easy to make – check
- Inexpensive – check
- Freezes well – check
- Comfort food – check
- And of course, yummy – check
This soup is delicious and nutritious and all, but soup alone will not fill me up. I need something with substance to go along with it!
Soup and sandwiches go together like peanut butter and jelly, so I picked up a nice whole grain walnut bread at a local bakery this afternoon. And that is not photoshop, the bread really is kinda purple:
From top to bottom:
- smoked turkey
- more smoked turkey
- avocado mashed with salt and pepper
Grilled on our George Foreman this is one heck of a sandwich:
You know what else makes me happy about soup and sandwiches? I like the rustic feel of peeling a hunk of bread from a fresh loaf of bread and letting crumbs fall all over the table. Then dipping the bread into the soup. Yes, definitely dipping.
I took the liberty of changing the recipe up a little based on what I had on hand (sorry Matthew!), so I think it is Ok that I share it?
You will need:
- 3 tablespoons of salted butter
- 1 large yellow onion, chopped
- 1/4 cup of finely grated fresh ginger root (P.S. I have a major crush on fresh ginger right now!)
- 1 tbs of minced garlic
- 1 litre of chicken stock (I prefer the organic low sodium stuff)
- 1 cup of dry white wine (Ok, maybe a splash more than that)
- 9 large carrots, peeled and cut into little pieces
- 2 tbs of lemon juice
- 1/2 cup of milk
- 1/2 tsp of yellow curry powder
- pinch of salt and freshly ground pepper
- Fry up the onion, butter, garlic and ginger in a large pot until the onions are golden brown
- Add the chicken stock, wine and carrots to the pot and cook on medium heat until the carrots are soft
- Take the pot of the stove and use and use a handheld immersion blender to puree the mixture
- Next, add the milk, curry powder, lemon juice, salt and pepper and mix
This is actually the very same recipe that we used for our wedding reception soup! Here is a picture from the big day:
Ok, now it is your turn: What is your very favourite soup?? And wouldn’t you agree that sandwiches make the best soup companions?