What’s Up Doc Soup (Curried Carrot Ginger)

Saturday morning cartoons for kids are nowhere near as clever now (IMHO). My Saturday morning now is usually spent cooking instead of watching cartoons. In honour of Bugs Bunny and his attitude, I decided to make a carrot soup, with a little zippy attitude. I think Rossini would approve. This soup is wonderfully creamy without containing any cream, milk or dairy. This soup is a beautiful orange colour and the ginger and curry powder give it a little zip.

Prep time: 15 minutes, Cook time: 75 minutes (can also be done in the slow cooker – 6 hours), Serves: 8-10

What you need:

• 3 lb bag of carrots, peeled and cut into 1/2″ slices
• 1 medium onion, diced
• 2 cloves garlic, roughly chopped
• 1″ piece of fresh ginger grated or chopped (about 1 heaping tbsp)
• 1 medium-large white potato, peeled and diced into 1″ pieces
• 2 tbsp curry powder
• 5 sticks of fresh thyme, leaves removed (discard sticks)
• 1 tbsp olive oil
• 10 cup vegetable stock (or chicken stock)
• salt, pepper to taste

What you do:

• In large pot, add olive oil and heat

  

• Add onions, garlic, and ginger, stir and cook until onions are soft and translucent

• Add curry powder, stir for 1 minute to cook slightly
• (To make this a “dinner while you are at work”, after this stage, transfer spiced onions, garlic, ginger mix to a slow cooker and add the carrots, potatoes, thyme and stock; cook on low for 6 hours)

• Add carrots, potato and thyme and stir to coat

• Add stock and bring to a boil

• Turn down to medium-low and cook uncovered approximately 1 hour until carrots and potato are cooked through and can be easily pierced with a knife

• Blend with an immersion blender until smooth (you can also blend in a batches using a blender)
• Salt and pepper to taste

• Serve