Enhance your immune system with beta-kerotene this winter by preparing this curried ginger carrot soup. The yogurt adds calcium and a slight creaminess to the soup.
canola or olive oil, for cooking
small dollop of butter
1 onion, chopped
2 celery stalks, chopped
2 tsp (10 mL) grated fresh ginger
1/2 tsp (2 mL) curry paste or powder (or to taste)
1 lb (454 g) carrots, peeled or scrubbed
1 Yukon gold potato, peeled and cubed
2 cups (500 mL) low-sodium chicken or vegetable stock
1 cup (250 mL) apple or orange juice
1 cup (250 mL) water
salt and pepper to taste
plain yogurt, for serving (optional)
chopped cilantro (optional)
1. In a medium pot, heat a drizzle of oil and the butter over medium heat. Add the onions and celery and sauté them for 3-4 minutes, until the onions are translucent. Add the ginger and curry paste and cook for another minute or two.
2. While the onions and celery cook, chop the carrots in to 1-inch chunks, and add them to the pot along with the potato, chicken stock, juice and water. Simmer for 30-45 minutes, until the carrots and potato are very tender.
3. Blend the soup right in the pot with a hand-held submersion blender (or transfer in batches to a blender) until smooth. Reheat if necessary and serve immediately, swirled if you like with a spoonful of yogurt and sprinkled with cilantro.
Thyme, Fennel and Orange Carrot Soup: add 1 tsp thyme and replace the curry paste with ½ tsp crushed fennel seeds.
Carrot-Caraway Soup: replace the curry paste with 1 tsp crushed caraway seeds.