04 February, 2010

Carrot and Ginger Soup

This is a hearty warming soup, filled with vitamin A and herbs which will prepare your respiratory system for exposure to colds and flu. It has a subtle curry flavor.


2 Tbs. butter
1 medium onion, chopped
2 Tbs. curry powder
2 Tbs. fresh ginger, chopped fine
2 Tbs. fenugreek seed, ground
1 Tbs. coriander seed, ground
8 - 10 cardamom pods, ground
1 Tbs. kelp or dulse
1 1/2 pounds carrots, chopped into 1/2 - 1 inch chunks
1 cup red lentils
6 cups soup stock or water
1 Tbs. miso for each serving
1/4 cup milk, nut milk, or cream for each serving (optional)

In the bottom of the soup pot, saute the onion for 3 - 5 minutes until they start to become clear.
Add the spices and sea veggies. Cook a couple minutes longer.
Stir in the carrots (preferably organic - they make a tastier soup), cooking for another 5 minutes.
Add stock and lentils.
Bring almost to a boil, just at the liquid starts to steam.
Simmer over low heat for 45 minutes to an hour until the carrots and lentils are quite soft.
Liquify the soup with a hand blender or VitaMix.
Ladle soup into bowls, adding milk, if desired, and a dollop of miso.

Serve with a good hearty pumpernickel bread or whole wheat crackers.