On New Year’s Eve, I found myself quite happy I had worn a dress and nothing with any sort of zipper, button, or snap. If I had, they certainly would have popped. The worst phrase that can ever be uttered to a mildly drunk, celebratory me is “all you can eat”. I did dinner with a few friends at Oyamel and consumed approximately 3 gallons of guacamole. I don’t regret it, but by the end of the night my stomach was visibly distended and I wish there was some sort of truck that could have hauled me out.
So, right now, I cannot think about cookies or other various holiday treats. I am not vowing to eat better as some sort of resolution, more just my body craves it. I heard my arteries scream as crammed down the last bite of tres leche cake. It wants vegetables, nutrients and lighter food. I ignore enough things in my life; I have decided to listen to my body.
This carrot soup with Indian spices is a perfect way for me to start treating myself with more care as 2008 begins. The carrots are full of vitamins, yet using fat free half and half keeps it light while keeping it creamy. The complex spices keep the palate pleased; you don’t feel like you are eating some boring health food. I am also a freak for the way curry smells; it makes me feel warm and tingly. I love this soup so much, and am kicking myself that I am only making it now. But that’s the thing; it is a new year and there are a million more recipes to try.
Carrot Soup with Indian Spices
Adapted from Cooks.com
2 tbsp. Olive Oil
1 c. finely chopped onion (small onion does the trick)
1 tbsp. brown sugar (dark or light)
1 tbsp. curry powder
1/2 tsp. ground coriander
1/4 tsp. ground cardamom
1/8 tsp. nutmeg
1 shake ground cinnamon
2 tsp. finely chopped fresh ginger root (or ground/powdered ginger)
1 lb. carrots, peeled and thinly sliced (or a bag of baby carrots)
2 medium all-purpose potatoes, peeled and sliced
7 c. low sodium chicken broth (or vegetable broth for vegetarian)
1 c. fat free half and half (or cream, if you like)
Salt and pepper to taste
Heat oil in large, heavy casserole over low heat. Add the onion and cook until soft and lightly browned, about 7 minutes. Stir in dark brown sugar, curry powder, coriander, cardamom, grated nutmeg, and ginger root or powder. Cook one minute longer. Stir in carrots, potatoes, and chicken stock. Bring to boiling. Lower heat and simmer 30 minutes or until carrots are very tender. Strain the soup, reserving the liquid and solid separately.
Place solids in a container of food processor or blender. Cover and whirl until pureed. Whisk puree into liquid. (Also, you can use and immersion blender and skip this step). Return to casserole (the soup may be made ahead to this point and frozen). Add cream; simmer 10 minutes. Season with salt and pepper to taste. Serve hot; garnish with coriander or mint leaves.
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{ 12 comments… read them below or add one }
happy new year!
i was reading in my yoga magazine (*yes, i am a dork) that there’s a trick to heating up indian spices so they don’t just turn bitter. is it a short cooking time? i seem to remember that was their suggestion….
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Eat better, she says. Light beer, she says.
We shall see!
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jess: thanks! I think sauteing them for that minute before adding the broth certainly helps. I never have too many issues with Indian spices–curry is meant to cook a long time, but I could be lucky.
I-66: it is true. you will see!!
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Happy New Year!
(I’ve been a little light with the comments lately, and rather than say, “That soup looks yummy,” – although it certainly does – I thought I’d keep this one short and sweet.)
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I have to stop reading your blog right before lunch, since there’s little chance the fare I’ll find in the local food court is going to compare well with what’s here.
On the other hand, you may have found one of the few ways to get me to eat cooked carrots. So there’s that.
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B: thanks for stopping by–i miss you.
WiB: The curry really softens things; i promise it is good.
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If this is the same carrot soup you made for a couple of years ago I can easily that even a picky eater like me loved it. It was absolutely delicious.
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As long as you hit the gym 4 or 5 times a week you should be able to eat whatever you want as much as you want…. Right? Wait that doesn’t work for everyone, sucks to be them, on that note I’m off to chipotle. Mwha ha ha ha
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On NYE, I wore PJs, which is the best way to go when you’re drinking lots of booze and eating lots of cupcakes. Try it next year.
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how about coconut milk instead of cream or half and half?
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mama Bear: this is it! and thanks…
VK: In theory, yes…but it was a lot of guacamole. Just sayin’.
Arjewtino: I think naked would be more fun that PJs.
jpk: you know my feelings on coconut and its evil milk. I have no experience with it really, but suspect it would probably work.
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sorry! forgot about the coconut thing. but i’ve used it in place of cream, etc in recipes like this and it turns out well. it also, to me, tastes more curry-y because that’s generally what they use in thai curries. maybe not indian. but the bf is thai, as you know, so i have to say i like his curries better.
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