Well, the rain has officially started here in the Pacific Northwest. Sure, we had a few day stretch about a month ago when it sprinkled, but that wasn’t really the start of the rainy season. A few last warm sunny fall days had been promised, so spirits were still high. And then yesterday happened. Gray and rain, and we officially stepped foot into the weather Seattle is known for. The showers permeated the city, the old windows in our apartment started to rattle against the wind and the “clunk, clink, whoosh” of the steam radiators that heat our apartment building kicked in at 7am.
Once I drug myself out of the quilted cocoon (a.k.a. my bed), and had a cup of tea, I spent the morning hanging shelves all over my apartment (which, by the way, has no storage, but very high ceilings). I realized around 3 pm I was famished, and found an onion and some carrots in the fridge: fixins for a perfect meal to welcome in the fall weather. Nothing beats hot soup on a cool day, especially when it doesn’t take much time or effort.
Once I drug myself out of the quilted cocoon (a.k.a. my bed), and had a cup of tea, I spent the morning hanging shelves all over my apartment (which, by the way, has no storage, but very high ceilings). I realized around 3 pm I was famished, and found an onion and some carrots in the fridge: fixins for a perfect meal to welcome in the fall weather. Nothing beats hot soup on a cool day, especially when it doesn’t take much time or effort.
Curry Carrot Soup
1 ½ tsp – 1 Tbs hot curry powder (Depending on how strong you like your curry. also, if you’re a lame-wad and can't take the heat, just use regular curry powder.)
½ tsp ground ginger (or 1 Tbs fresh grated ginger)
2 pounds carrots, chopped (roughly 6 cups)
1 yellow onion, chopped
2 Tbs. olive or vegetable oil
4 cups vegetable bouillon (I use rapunzel with sea salt)
2 cups additional water (as needed)
tofutti sour cream (optional)
Heat oil in a medium saucepan over medium heat. Add onion and sauté on low until onion is translucent (about 20 minutes). Add curry powder and ginger and sauté for a few extra minutes. Make your vegetable bouillon (mix 4 cups boiling water with 2 rapunzel sea salt bouillon cubes) and add to the saucepan. Add the carrots, cover and simmer for 20 minutes, or until carrots are soft.
Take the whole mixture and blend until smooth (oh Vitamix, how I love you…) and pour back in the saucepan. Add up to two cups of water until consistency is desirable. Serve in pretty bowls (adding a dollop of tofutti sour cream on top if you want) look out the window at the rain, and feel the heat course through your system while you eat.
Heat oil in a medium saucepan over medium heat. Add onion and sauté on low until onion is translucent (about 20 minutes). Add curry powder and ginger and sauté for a few extra minutes. Make your vegetable bouillon (mix 4 cups boiling water with 2 rapunzel sea salt bouillon cubes) and add to the saucepan. Add the carrots, cover and simmer for 20 minutes, or until carrots are soft. Take the whole mixture and blend until smooth (oh Vitamix, how I love you…) and pour back in the saucepan. Add up to two cups of water until consistency is desirable. Serve in pretty bowls (adding a dollop of tofutti sour cream on top if you want) look out the window at the rain, and feel the heat course through your system while you eat.
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