Tag Archives: carrots

Ginger Vegetable soup

2 Feb

Ginger Vegetable Soup

My friend Myra told me about this soup and I thought it sounded weird. OMG it is delicious. It almost has an Indian flavor without the curry. The ginger is a great flavor and everything else blends together.

2 Tablespoons olive oil

One pound of boneless chicken, pork, shrimp or lean beef

1 teaspoon salt

1/2 teaspoon cayenne pepper

3 cloves minced garlic

1 rounded tablespoon minced fresh ginger  Only use fresh.

1 large diced onion

1 teaspoon cumin

1/2 teaspoon dry mustard

1/2 teaspoon dry coriander

1/4 teaspoon cinnamon

1 tablespoon brown sugar

4 cups chicken broth

1 can (14.5 ounces) diced tomatoes

2 diced carrots

1 can drained diced potatoes

1 diced sweet potato

1 cup red lentils

12 ounces baby spinach

Sour cream

Yogurt

Chopped cilantro

Heat the oil in a soup pan.

Add the diced meat, salt and pepper.

Cook five to ten minutes until the meat is cooked.
Add the onions, garlic and ginger and cook another five minutes.
Add the carrots, celery, white potatoes and sweet potatoes.
Cook for 5 minutes.

Add all the spices including the sugar. Cook for 3 minutes.
Add the broth and tomatoes

Bring to a boil.

Add the lentils.

Cook till the vegetables are soft.

Add the spinach and cook till it is wilted.

Garnish with the sour cream or yogurt and the cilantro.

Use diced tomatoes with green chili if your like a spicy kick. I did and it was great.

The original recipe called for chicken but I used leftover pork and next time I will try making it without meat.

Eliminate the meat and use vegetable broth for a true vegetarian soup.

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Sweet Potato Soup

20 Jan

Sweet Potato Soup

This is a delicious creamy soup for a cold winter day.

3 extra large sweet potatoes

2 medium white potatoes

1 teaspoon salt

3 tablespoons olive oil

2 large chopped onions

3 chopped carrots

1 stalk chopped celery

3 cloves garlic

1 cup red or white wine

6 to 8 cups chicken stock

1 1/2 cup half and half or cream

1/4 cup brown sugar

Microwave the sweet potatoes and white potatoes  till a fork can pierce them. You can also boil them with the teaspoon of salt.

Set aside.

Cook the onions, carrots, celery, garlic in the oil till soft

Add the wine and cook till it is at least 1/2 evaporated

Add the inside if all the potatoes, brown sugar and the chicken stock. Do not use the skin.

Puree with a blender till it is nice and smooth

Add the cream and salt and pepper.

I served it with dots of sriracha sauce and a sausage sandwich.

This is another takeoff from Saveur Magazine.

Coconut Soup

29 Sep

Coconut Soup

I can’t  get enough coconut lately.

This is a keeper.

A long time ago Martha Stewart had a great coconut soup recipe and I loved it.

As the years have gone by I’ve played with the amounts and ingredients and it’s still great.

Martha Stewart is one of the best chefs ever. I have almost all of her cookbooks and I haven’t found one I didn’t like.

The sign of a great recipe is that even if you change it up it will still be delicious.

Thank you Martha.

This is my version.

2 tablespoons canola oil

1 tablespoon grated fresh ginger. It has to be fresh.

3 cloves of grated  garlic

1/2 to 3/4 teaspoon red pepper flakes

3/4 pound thin sliced carrots

20 ounces of non dairy coconut milk or one can of regular coconut milk

3 cups water

1 tablespoon cornstarch mixed with 2 tablespoons water

1 teaspoon salt

6 whole water chestnuts sliced thin

1 tablespoon brown sugar

1/4 pound rice noodles, udon or angel hair pasta

1/4 cup lime juice

6 tablespoons frozen peas

6 scallions , 4 for the soup and 2 for garnish sliced thin

2  tablespoons shredded coconut, toasted for garnish

Sometimes I leave the soup plain without any protein but I also use one of these.

Pick one.

One pound of clean, peeled, cooked and deveined shrimp or

One pound of diced pork or chicken, stir fried with a little salt and pepper or

One pound of ground pork, chicken or turkey, stir fried with salt and pepper.

Lightly brown the ginger, garlic and red pepper in the oil.

Add the carrots and saute just a little.

Add the coconut milk and water

Mix the cornstarch with 2 tablespoons water and add to the soup

Bring to a boil then decrease the heat to medium and add the pasta till it is cooked.

Add the lime juice and brown sugar

Add the peas and water chestnuts

Season with salt and pepper to taste

If you are going to add any protein this is the time to do it.

Just make sure it is cooked  so all you have to do is warm it up in the soup.

Sprinkle with scallions and coconut.

Serve with an egg roll or wontons.

So good

 

Brown Sugar Carrots

27 Jun

Brown Sugar Carrots

This is a recipe that I forget about and when I make them I love them.

Six large thin sliced carrots

One sliced apple

1/2 cup water

One diced onion

Two tablespoons butter

Two tablespoons brown sugar

Raisins and diced pineapple are optional

Put the carrots, water,apple and salt in a microwave bowl and cook on high for four minutes

Melt the butter in a saute pan and cook the onions till soft.

Add the carrots and apples and cook till semisoft.

Add the brown sugar and cook till all is incorporated.

The raisins or pineapple can be added now but I usually don’t add them.