Chefdruck’s Tasty Tuesday
I flew out to Ohio desperate for a respite from our frantic house de-cluttering and eager to forget for a few days the prospect of long stressful months awaiting an offer. I couldn’t wait to be blown away by the mansions we would be trading our cozy little house for. After two weeks of tough news from NJ realtors about the impact of the recession on our lives, I was ready to see the silver lining in our adventure.
- Only fruit and non-fat Fage yogurt for dessert for the next two weeks.
- No more potatoes, fried or baked, for the next two weeks.
- Salads with fun protein instead of grilled cheese for lunch.
- A big vat of homemade vegetable soup as an alternative to salads.
When I last felt the need to have a little sugar detox, I shared my recipe for roasted butternut squash soup. Unfortunately, the butternut squash season is behind us. I’ll be turning to this carrot apple ginger soup in the next few weeks to supplement my salads.
Carrot, Apple and Ginger Soup
3 tablespoons of salted butter
1 medium yellow onion, chopped
2 tablespoons of finely chopped ginger root
1 apple, peeled and coarsely chopped
2 cloves of garlic, minced
7 cups of chicken stock
1 cup of dry white wine
2 bags of baby carrots or 2 lbs of carrot bunches, peeled and cut into 1/2 inch pieces
2 tablespoons of fresh lemon juice
1 teaspoon of curry powder
salt and pepper
chopped fresh parsley to garnish
- Melt the butter in a large stock pot. Add the onion, ginger and garlic and saute for 5 to 10 minutes.
- Add the stock, wine, carrots and apple. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, 40 to 50 minutes.
- Puree the soup in a blender or food processor. Season with lemon juice, curry powder and salt and pepper to your liking. Sprinkle with the parsley to garnish.
- This soup is good hot or cold.