For this week’s Run Fast Eat Slow post, we’re talking SOUP! Truth be told, I never used to be much of a fan of soup. It never felt filling to me and always left me kind of… bored (and hungry).
I think that’s changing with Run Fast Eat Slow. The soup recipes in this cookbook are AH-MAZING (on par with the Soup Nazi’s I would even say!). So far, between my mom and myself, we’ve tried the Broccoli Chevre soup, the Curry Lentil soup with Charred Cauliflower, the Hearty Minestrone with Spicy Sausage and Beans and now, the Carrot- Ginger Soup (pg. 116). I guess you could say we’ve been craving soup this winter.
I think one of the things that I like about all of these soups is that they’re pretty filling and packed with lots of nourishing ingredients. I was also super stoked when I realized just how simple the Carrot-Ginger soup is. All you do is simmer the carrots in butter with an onion and then add broth and rice (I used brown rice which worked well). Then you just let it sit for around 40 minutes.
Once all the carrots have softened, you blend it up and boom – you have a wonderfully, thick and smooth soup.
The only note I have about this recipe is that the rice absorbs a lot of the liquid. I had to add more water a few times while it was simmering and then I also added more water throughout the week (just mixed a little in with each serving).
But oh boy, YUM. I could see this soup being my new favorite for times when I come down with a cold. The lemon and ginger flavors add some serious zing (but if you don’t like ginger, you could easily omit this ingredient and it would be just as delicious).
What foods have you been enjoying lately?