Category:
Soups & Stews

Carrot and Ginger Soup

Ingredients:

olive oil
garlic
ginger root
Curcuma (turmeric) root
poppy, sesame, pomegranate, and mustard seeds
salt
dry Xéres
carrots
arrowroot
mint

Put a teaspoon of cold olive oil into a small skillet that has already warmed over a medium fire. As soon as you can smell the oil introduce two cloves of garlic, a shallot, a pea-sized piece of turmeric root and a pecan-sized piece of ginger root, all chopped very fine.

When these are sizzling, sprinkle in a teaspoon each of poppy, sesame, pomegranate, and mustard seeds. Stir carefully, until the seeds are fragrant and few of them are popping. Put the mixture into your mortar and work it with the pestle until smooth, adding a few drops of a dry Xéres as necessary.

Scrub half a kilogram of carrots, and cut them all into similar-sized pieces by rolling the root three-quarters of a turn before cutting free another asymmetrical wedge.

Put the carrots and a quarter-teaspoon of sea- salt into two liters of boiling water. Simmer for five minutes. Stir in the spice mixture. Simmer for five minutes more.

Mix a teaspoon of powdered arrowroot with a tablespoon of the Xéres, and drizzle into the soup. Stir and simmer two minutes. Adjust the seasoning, sprinkle with fresh chopped mint, and serve hot.

Notes:

Recipe Index

More Soups:

 Roast Garlic Soup  | Mosaic Soup |  Collards and Lentils |  Bitter Chiffonade |  Bamboo Stew | Barley and Lentil Cottage Pottage | Souped Up |