Have I ever told you about my soup restaurant?
About seven years ago I was over come by this obsession with opening a soup restaurant in San Francisco. It is always cardigan weather there and it is rare if you happen upon a day that would be too warm for a nice brothy bowl. I collected, tested, re-wrote and developed recipes, brainstormed logos and marketing schemes. I wandered up and down hills, searching every corner for possible locations. It was going to be delicious, affordable, and have a topping bar which is like a salad bar except filled with tasty bits for garnishing your soup, like cheese, bacon and chopped green onions. It was going to be open late night and I wanted a “to-go” window so that you could grab some home-style chicken noodle when you were sick. I called it “Soup and the City”.
It didn’t work out. But luckily I can still satisfy my own soup cravings with all these previously hoarded recipes.
Lets talk about vegetables for a second, so we all know that vegetables hold lots of good for us vitamins that keep us healthy and strong, but most people don’t realize that some vitamins are water soluble and some are fat soluble. That means that those vitamins are better metabolized by either water or fat. Broccoli is pretty high in Vitamin C, which is water soluble; so when you boil broccoli all that vitamin C escapes into the water and sometimes the water even turns green. If you were to sauté broccoli in olive oil, or any other fat, the vitamin C would stay in the broccoli and later be absorbed into the water in your body. Or you could just turn that boiled broccoli and water into soup and reap the same benefits.
There. Just by eating soup you are doing something good for yourself and you didn’t even know it!
The three main flavors in this soup are carrot, ginger and coconut, which create a beautiful melody however you mix them.
Sauté the onion, garlic and celery in the coconut oil while you peel and chop the carrots and ginger. Once you have added the carrots and ginger - add the butter and toss to coat; cover with stock and let simmer. After about 15 minutes add the curry powder and coconut milk. Let simmer until the carrots are soft and then blend with an immersion blender until smooth. Toast the cumin seeds in a dry frying pan.
Ladle into a bowl and top with toasted cumin seeds. This soup is good for lunch when you are getting a tickle in your throat or as a starter to an entrée equally delicious.
|Ginger feels good on an almost sore throat!|