Saturday, January 16, 2010

Carrot and Potato Soup with Cumin and Ginger

This is a very easy soup to make and quite tasty. Served with caramelized onion focaccia bread. Delicious! Inspired from original.
  • 3 T oil
  • 2 onions, diced
  • 6 cloves garlic, chopped
  • 3 t fresh ginger, grated
  • 3 large* carrots, diced
  • 4 large potatoes, diced
  • 2 t cumin seeds
  • 6 cups stock
  • pepper
  1. Heat oil in a large soup pot on med. Saute onion, garlic and ginger for 3 minutes or until just soft.
  2. Add carrots, potatoes and cumin seeds. Cover, reduce heat to low, cook for 5-7 min.
  3. Add stock. Cover and simmer for 15 minutes or until vegetables are just tender.
  4. Cool slightly. Reserve 2-3 cups of solids. Puree the remainder until smooth.
  5. Season with black pepper.
Variations
  • Serve with cumin toast, sour cream, coriander.
  • Add chili powder to the soup for a little kick.
Notes
  • by "large" carrot, I mean the massively large carrots that are standard in Taipei. Each carrot is probably the equivalent of 2-3 large carrots back in the US. Roughly equal amounts of carrot and potato would do - or even 40-60 either way.

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