CURRIED CARROT GINGER SOUP By Audrey Barron Makes 4–6 servings
Last Bite
You’re getting warmer By Audrey Barron Photo by Erica Sagon
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. 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.
5 medium-size carrots, washed and chopped into1-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 ¾ cup green cabbage 2 tablespoons light miso 2 tablespoons wheat-free tamari 1 teaspoon spicy curry powder blend ¼ teaspoon cayenne pepper (optional) ¼ cup olive oil 2½ cups water (use more or less, depending on consistency preference)
1.
2.
Audrey Barron is an Indianapolis raw food chef and owner of Be Bliss Healing Therapies, providing holistic healing and education. www.beofbliss.com.
40
edible indy
3.
Combine all ingredients in a blender or a food processor and process until smooth. Using a highspeed blender like the Vita-Mix will create a wonderful, smooth consistency. Serve the soup at room temperature straight from the blender or warm it gently in a dehydrator or over the stove on the lowest setting. Garnish, if desired, with pumpkin seeds, fresh herbs and a drizzle of olive oil.
Winter 2011
