A Letter from Pennsylvania

It used to be that I would return home to a pile of ‘snail mail’. Not any more. My e-mail follows me from continent to continent. Received this letter today. It’s one of dozen’s I get each week:

Hello Kurma!
I am looking for a recipe of yours I tasted recently. It was an amazing carrot soup and it was very thick. It must have been made in a blender. I also believe it had potatoes in it. Can you please help me – I enjoyed that soup and would like to make it. Thanks so much. I just got your DVD set and love your shows.

M.A., Lancaster, Pennsylvania

And my reply…

Hello M, Glad to hear my recipes are ‘out there’, and getting used.

Here’s the soup recipe. You’re not the only one to comment on it. It’s a beauty.

carrot:

SIMPLE CARROT AND GINGER SOUP

The carrot is a popular vegetable the world over. It is a powerful cleansing food, and a rich source of vitamin A. It is well known for its numerous natural benefits and curative properties. Carrot soup, as well as being delicious, is an effective natural remedy for diarrhoea. It supplies fluid to combat dehydration, replenishes sodium, potassium, phosphorous, calcium, sulphur and magnesium, and is a good source of pectin.

The best carrot soup I ever tasted was made from carrots picked straight from the garden – sweet and delicious. This fresh tasting soup is flavoured with a hint of ginger. The added potatoes thicken and enrich the soup; you may choose to replace them with more carrots, or leave them out completely.

PREPARATION AND COOKING TIME: about 30 minutes
YIELD: enough for 4 persons

2 tablespoons butter
1/2 teaspoon yellow asafetida powder
2 teaspoons grated fresh ginger
700g topped, scraped and sliced carrots, about 4 1/2 cups
1 cup potatoes, diced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
at least 4 cups light vegetable stock or water
chopped continental parsley leaves for garnish

Melt the butter in a 3-litre saucepan over moderate heat. Sprinkle in the yellow asafetida powder and ginger, stirring briefly. Add the sliced carrots, potatoes, salt and pepper and sauté for 10 minutes, stirring occasionally. Add the stock or water, and bring to the boil, then reduce the heat and simmer the vegetables, covered, for 15 minutes, or until the vegetables are very tender.

Remove the pan from the heat, transfer the contents to a blender or food processor and process to a smooth purée.

Rinse the saucepan, return the soup to the pan, and gently reheat over moderate heat. For a thinner soup, add extra stock at this stage. Serve the soup hot with a sprinkle of freshly chopped continental parsley leaves.
Posted by Kurma on 5/7/05; 3:18:43 AM from the Travel dept

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