Friday, November 18, 2011

Souper Sunday: The Mother of All Carrot Gingers

Firstly, I went with The Fat Free Vegan's Eggplant Spread to use up my eggplants last week. It was a delight. I used her round 2 method of adding in chickpeas for protein. Such a great spread.

Secondly: Oh weekend, nothing can somewhat ease my insurmountable Sunday Blues like soup making. I love the thrill of searching the produce market for the day's awesome deal to reveal what veggie will be the star of my pot. I love chopping and peeling. I love the smell of onions and garlic cooking and all it's promise for a delightful, cozy meal. This week I have created one of my favorite batches of soup yet. I'm calling it The Mother of All Carrot Gingers.

It all started with a score on THREE pounds of carrots (purchased for a mere 99 cents total)........
....and chopped 'em up!
Look at that color!
Truly if you want a super easy veggie soup of any kind, all you really need to do is blend a vegetable, broth, salt/pepper. However, we know that this isn't how I roll. I wanted more depth of flavor! 

The Mother of All Carrot Gingers:
3lbs Carrots, chopped
1 large onion (I used Spanish), chopped
1 medium orange bell pepper, chopped (yellow would work too)
1/4 large sweet potato, pre cooked, chopped
1 large palm full of dill
1/4 palm full cinnamon
1/4 palm full fennel seed
1/2 palm full curry powder
1/2 palm full cumin
1/2 inch fresh grated ginger
4 cups veggie broth
2 cups water
1 Tbsp Earth Balance
3 giant garlic cloves (or six regular), grated

In a large stock pot, melt the Earth Balance and toss in your carrots. Stir and get your carrots coated.
(you may want to add a little splash of water)
Add your dill and let the carrots and dill have some alone time (approx 5 minutes)
Add onion and bell pepper
When onion is translucent add the sweet potato and seasonings
Add broth and water
Bring to a boil
Add ginger and garlic
Turned to low and simmer for 20 minutes 
Bust out the immersion blender and blend until your desired smooth consistency.

Not kidding about the giant garlic:
Look at that color!!
This is one of my favorite creations yet! The flavor is so layered and rich and the "next day" factor is off the charts! The bell pepper really makes a difference, and the fennel adds such a nice subtle licorice note! This would be such a "WOW" starter for your Thanksgiving table,  a great lunch on T-Day if you're waiting for a big dinner, or fabulous on Black Friday with a Leftovers Sandwich.

In my Thanksgiving news, Mama BB30 is taking on the challenge of creating some vegan dishes for me (even cookies!) It's so heart warming when people want to try their hand at kind cooking. I will definitely give a report!

What are you cooking for Thanksgiving?

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