Curried Carrot Ginger Soup: You're Getting Warmer

I think of winter as a time for reflection of the past year–a time for going inward. Winter is also a time for nourishing the soul and the body. One of my favorite ways to nourish is through the bounty of seasonal local foods. I love nothing more than a nice bowl of soup to accompany me during this time of year.
By / Photography By | November 15, 2011

Ingredients

  • 5 medium-size carrots, washed and chopped into 1-inch pieces
  • 1 large sweet potato, peeled and cubed
  • 2 tablespoons yellow onion
  • 2 cloves garlic, peeled and coarsely chopped
  • 2 stalks of celery, chopped into 1-inch cubes
  • 1 tablespoon ginger, finely minced
  • 3/4 cup green cabbage
  • 2 tablespoons light miso
  • 2 tablespoons wheat-free tamari
  • 1 teaspoon spicy curry powder blend
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup olive oil
  • 2 1/2 cups water (use more or less, depending on consistency preference)

Instructions

Most traditional wintertime soups are served hot, to warm us from the inside out. This soup celebrates the root vegetables of fall harvest in a warming and vibrant way.

The twist: No heat is used in the making of this delicious dish. The ginger and curry do the warming here, providing the body with the benefits of healthy blood circulation and a boost to the immune system. Just what we need as we hunker down, reflect and look forward to spring.

Ingredients

  • 5 medium-size carrots, washed and chopped into 1-inch pieces
  • 1 large sweet potato, peeled and cubed
  • 2 tablespoons yellow onion
  • 2 cloves garlic, peeled and coarsely chopped
  • 2 stalks of celery, chopped into 1-inch cubes
  • 1 tablespoon ginger, finely minced
  • 3/4 cup green cabbage
  • 2 tablespoons light miso
  • 2 tablespoons wheat-free tamari
  • 1 teaspoon spicy curry powder blend
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup olive oil
  • 2 1/2 cups water (use more or less, depending on consistency preference)
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