Happy Monday friends!
I hope you all are enjoying your 3 day weekend, if you’re lucky enough to have one! Today’s the last day of a four day weekend for me. A huge snowstorm blew in Thursday afternoon dumping 8 inches of snow in about 6 hours. I was lucky enough to leave work early and make it home before it got too bad on the roads, but still managed to see 5 accidents all within a 15 minute radius from my front door. It definitely made me a little nervous!
But after the snow finally stopped, I tried to get outside as much as possible. It is just so pretty out there! And, I even braved running in the snow which at first, I was totally scared to do, but loved it by the end. Something about sparkling snow on trees and the running paths was enough of a (gorgeous) distraction to keep me motivated the entire time. I was just telling my father that last year at this time, I was running on the beach almost everyday and honestly, I don’t know which I like better!
Since it was chilly and snowy, and I was inside enjoying it wrapped up on my couch, I decided to make soup to celebrate my first real snowstorm. I’ve had curry soups a few times, but I really wanted to make a nice rich vegetarian version heavy on the ginger. And the vegetables. Somehow, I even convinced Jeff this was a good idea, although I did lure him in with hunks of brie and fresh bread. You gotta win how you can!
The soup was beyond easy to make and since the vegetables are sliced pretty thinly, it only takes about an hour for them to become perfectly soft.
You start, like all good soups, by heating good quality olive oil in your cast iron pot and throwing in celery, carrots, and onions.
Saute until the onions become translucent then throw the garlic into the mix.
Stir for a another few minutes and then add the vegetable broth + 2 cups of water. Bring to a boil and then add your lovely potatoes.
Let simmer for about 30-45 minutes before beginning to add the spices: curry powder, grated ginger, cayenne pepper…
Plus a few toasted coriander seeds ground with a mortar and pestle, just because you can.
And there you have it, delicious Curry Ginger Vegetable Soup!
Curry Ginger Vegetable Soup
4 potatoes, sliced thinly
4 carrots, sliced thinly
4 celery stalks, sliced thinly
4 cloves garlic, chopped
1 yellow onion, chopped
14 ounces low sodium vegetable broth
2 cups water
2 teaspoons curry powder
1 tablespoon freshly grated ginger
1/4 teaspoon cayenne pepper
1/2 teaspoon coriander seeds
salt, to taste
Heat olive oil in a cast iron pot and add celery, carrots, and onions.
Saute, stirring often, until the onions become translucent.
Add the garlic and continue to stir for two to three minutes.
Add the vegetable broth and water. Bring to a boil, add the potatoes, and then reduce to a simmer.
Let simmer for about 30-45 minutes and then stir in the curry powder, ginger, cayenne pepper and salt, to taste.
In addition, in a small cast iron pot, toast the coriander seeds for 4-5 minutes, or until they start to become aromatic. Pour into a mortar and pestle, grind into a dust, and then add the the soup.
Simmer the soup for another 15 minutes or until serving. Enjoy!
Time: 1 hour