Carrot Ginger Soup

It's been a couple of weeks of influenza/colds/conjunctivitis around here. I think we're at the tail end of it all. On Friday night I felt like cooking something and what I craved was this carrot soup, laced with healing ginger and garlic. Easy, filling, and oh, so comforting.

Carrot Ginger Soup

1 medium onion, diced
3 cloves garlic, roughly chopped (or whole)
1 Tablespoon chopped fresh ginger (use more or less to taste)
1 Tablespoon olive oil
5-8 carrots, peeled and roughly chopped
1 zucchini, washed and roughly chopped
1 quart chicken stock (preferably home made)
salt and pepper to taste
a swirl of cream, optional

In a medium-large saucepan, heat the olive oil over medium heat. Add the onion and saute for 2-3 minutes, stirring frequently, then add the garlic and ginger. Saute for a further minute or two.

Add the carrots, zucchini and chicken stock. Cover and bring to a boil, then lower heat and simmer 20-30 minutes or until vegetables are very tender.

Cool slightly and puree with an immersion blender. Season to taste. A couple of tablespoons of cream will smooth out the flavors and add richness. I usually add cream, but this time I didn't have any on hand and the soup is fine without it.  

Crisp Vegetable Slaw

One of summer's delights is lots and lots of salads. Crisp, crunchy, fresh. I make them every day. The one thing I dislike is chopping cabbage. Actually, it's not the chopping I dislike, it's the clean up. Whether it's done in a food processor or on a cutting board, it makes a mess. All those little bits seem to fly everywhere and wiping them up gives me a feeling mildly related to nails on a chalkboard. Weird, I know. 

I do have to chop cabbage for this recipe, but not too much because the cabbage is on equal grounds with other vegetables. Snap peas, carrots, red pepper, radishes, and cabbage provide lots of color and texture. No onions in the mix because the onions are in the dressing which has a hint of sweetness, a hint of mustard and those onions. A few toasted almonds added just before serving add a final bit of crunch.

Get out a big chopping board and bowl and use your mad knife-wielding skills to make a salad that will delight your senses and keep for several days in the fridge. 

Crisp Vegetable Slaw

2 cups thinly sliced snap peas
2 cups chopped cabbage (I like to slice it thinly, then give it a rough chop with a big knife, resulting in narrow strands rather than an actual chop)
2 - 3 carrots, coarsely grated
1 - 2 sweet bell red peppers, thinly sliced (about 1/4 x 1 1/2 inches)
1/2 - 1 cup sliced radishes
1/2 cup sliced almonds, toasted (either in the oven or in a skillet on the stove top)
Salt and Pepper to taste

Combine all of the vegetables in a large bowl. Pour the dressing over and mix well. Season to taste. Add the almonds and toss. 

Dressing

1 small red or yellow onion, peeled and quartered
1 clove garlic, crushed
2 teaspoons Dijon mustard
2 Tablespoons honey (maple syrup also works)
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

 Place all ingredients into a blender and process for about 30 seconds.