Lightly Curried Carrot and Ginger Soup

Anne Lindsay’s cookbooks are fantastic – and the lightly curried carrot and ginger soup is no exception!  Comforting on a cold day or after a morning of skiing – the flavours of this soup always hit the spot.

So – what if dairy is not your friend?  Her recipe calls for 2 cups of milk (or a combo of milk, yogurt and coconut milk).  Decided to experiment a little – substituting 1 cup of almond milk for the dairy products.  The almond milk maintained that creamy texture and only added to the flavour of a soup already loaded with taste!

Lightly Curried Carrot and Ginger Soup

  • 2 tsp vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tbsp minced gingerroot (I grated it with the micro planer)
  • 1/2 tsp ground cumin
  • 1/4 each: curry powder, salt and pepper
  • 4 cups thickly sliced peeled carrots (approx 1 1/2 lbs or 750 g)
  • 3 cups stock – vegetable or chicken
  • 2 cups milk (or 1/3 milk/yogurt/coconut milk)  substituted 1 cup almond milk (sugar free)
  • 1/4 cup chopped fresh cilantro or parsley
  • Note: I also added 1/4 cup red lentils – thicken it up and for no other reason than, I could!

1.  In large saucepan, heat oil over medium heat; cook garlic, onion, ginger, coriander, cumin, curry powder, salt and pepper; stirring occasionally for about 5 mins or until onion is softened.

2.  Stir in carrots.  Pour in stock; bring to boil.  Reduce heat and simmer, covered.  Approx 30 mins, or until carrots are soft.

3.  In batches, puree mixture in blender or food processor.  (I prefer my hand held blender – stick it right in the pot – works a charm!)  Whisk in milk (or substitutes); reheat just until hot.  Add salt and pepper to taste (optional).

4.  Ladle into bowls, sprinkle with cilantro and enjoy!

Makes approx 6 – 1 cup servings.

Anne Lindsay gives a nutritional breakdown based on her original recipe.  For those who are interested:

Per serving (1 cup):

calories:  108, protein 4 g, total fat 4 g (sat fat 1 g, cholesterol 6 mg), carbohydrate 15 g, dietary fiber 2 g, sodium 504 mg.

Even with the milk product, she suggests this soup can be frozen – although it is so tasty, and even better the next day…..good luck having enough to freeze!

Hope you enjoy the curried carrot and gineger soup!  Bon appetit!

Mushroom Spinach Tomato Soup in winter

I am very grateful to a friend who introduced this soup to me after a bike ride in the fall.  The simplicity of this Mushroom, Spinach and Tomato Soup make it a quick and nutritious lunch after a winter’s hike.  (Click here for photos from the hike.)

One of the many great things about this soup is simplicity and versatility!  It can be modified to suit your needs.  Need a gluten free soup – substitute the pasta with gluten free pasta choices, potato cubes or some kind of legume (chickpeas or red lentils come to mind!).  No tarragon – substitute basil.  Spice it up with some red pepper chilli flakes.  Throw in some prawns or cooked chicken pieces for a little more meat.

Mushroom Spinach Tomato Soup

2 tbsp butter

1 medium onion, chopped

2 cups sliced mushrooms

1 can (28oz) stewed diced tomatoes

1 can (10oz) chicken or vegetable broth

1 can water

1/2 tsp dried tarragon

3/4 cup baby pasta shells

2 cups fresh spinach

garnish:  grated cheese

1.  Melt butter – saute mushrooms and onions (approx 2 mins).

2.  Add tomato, broth, water and tarragon.  Bring to boil and stir in pasta.

3.  Simmer uncovered for 10 minutes.  Stir in spinach for 1 minute or until wilted.

4.  Serve in warmed bowls and garnish with grated cheese.

With a recipe this simple, even the kids can help!

Bon apetit!