Gratefulness Soup of the Day: Curried Ginger Carrot

In light of today's tragedy in Boston I did the things that are special and meaningful in my life.  I gathered my family, went for a hike with gratefulness in my heart and came home and made a hardy soup that we all shared.  Our hearts go to those who may not have that pleasure, that gift, today - our prayers & thoughts are with you.  

Today, I just made my soup with love and forgot to take measurements - however, I have listed the ingredients below in the best approximation I can.  Take care, be thankful and put forth and express love, peace & compassion wherever you go.  Live your life as though you have been given a second chance to live it again. 

I do not add cream or coconut milk to this because I like the direct flavor of the carrots and don't wish to dull it down. However, some people like the creamy, curry flavor and feel - so add this if you so wish.  Sometimes, I do, too!

Ingredients: 

• 3 cups grated carrot
  
• 3 cups hot vegetable broth (with an extra cup on the side for thinning soup if needed)
  
• 2 large cloves grated garlic (or 1/4 teaspoon hing)
  
• 1/4 tsp quality, fresh cumin seeds
  
• 1 inch chunk of fresh ginger - minced or grated
• 2 TBSP quality curry powder or powder mix (I add more if this is not enough .... taste first, fix later)
  
• Sea Salt & Pepper

For the topping:  I heated some cilantro in oil and grated garlic until warm and let sit. I mixed in a chile pepper, some salt and pepper with the juice of one lime and pureed in food processor.  You could strain but I like it all!

Instructions: 

• Heat 3 TBSP oil in heavy deep pan (large cast iron or similar)
  
• Add garlic - or hing - curry powder, ginger & cumin seeds and simmer (do not burn garlic or spices)
  
• Add grated carrots, sprinkle with Sea Salt and stir/fold until coated.  Saute for a couple of minutes stirring often
  
• Add heated 3 cups of vegetable broth and simmer until carrots are tender (5-10 minutes - not too long).  
  
• Taste liquid carefully - see if curry is strong enough or if it needs reduction 
  
• Strain broth into bowl
  
• Put strained grated carrot into large food processor with 1-2 ladles of curry broth and puree until smooth. 
  
• Return broth and pureed carrots back to deep dish on stove .... taste for flavor
  

use your intuitive senses - is it good? does it need something? is it dull on the tongue (add a squeeze of lime juice or dash of salt) - test it with cilantro topping, put your soul into it - add a dash of pepper or cream if you wish... taste again ... that's cooking. 


Lastly, BE THANKFUL, hug your family and send peace, love and compassion out into the world, into your home, and into your community.