First, I would like to thank all of you for the support and votes for the Bon Appetit contest. I will keep you posted should I make the cut. And, if I do… I will be baking dozens of cookies to treat all of you who took the time to sign in and make it happen.

How is everyone feeling? A little gluttonous? A bit stuffed with stuffing still? This time of year reminds me of my competitive swimming days. We trained all season for the big conference swimming meet. Right before it we rested, ate a big pasta dinner and gave it our all in the hopes of qualifying for the state meet. If you made it through to the state meet, there was a regroup, some rest and a heightened sense of excitement leading up to the big day when you again dove into the pool and gave it all you had.

At Thanksgiving I did not hold back. I ate, drank and enjoyed every bite until I was almost tired of eating. The weeks between Thanksgiving and Christmas is that time to regroup, rest and get excited for another big weekend of feasting. My recipe for training… lots of healthy greens, lean proteins and some warm, clean soups. This Carrot Ginger soup fits the bill.

Due to my love of ginger, I am a bit heavy-handed with it when making this soup. Feel free to cut back or even cut the amount in half if you want less intensity. I find the bite of the pungent root almost medicinal, in a good way. And, don’t skimp on good carrots. Fresh and organic if possible will bring the best flavor. Relax that tummy and treat it right for a few weeks.

Simple Carrot Ginger Soup
3 Tablespoons olive oil
1 yellow onion, chopped
1/3 cup peeled and finely chopped ginger root
3 cloves garlic, minced
6 cups vegetable or chicken stock
1 1/2 pounds carrots, peeled and cut into 1/2 inch chunks
Pinch curry powder (optional)
Salt & ground pepper
Optional Garnishes: plain yogurt or sour cream, chives or parsley

Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic; saute for 5-10 minutes. Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes. Puree the soup with an immersion blender or in batches in a blender or food processor. Season with curry powder, salt and pepper to taste. This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well.

This entry was posted on Tuesday, December 1st, 2009 at 10:23 pm and is filed under Soups & Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.