Wednesday, July 30, 2008
Posted by Lydia (The Perfect Pantry)
For all the ginger root I've cooked with over the years (and, by the way, we call it a root, though it's really a rhizome), I'd never thought to plant it. Leave it to Julia -- a chef by training, and a gardener by choice -- to think of this.
Adapted from Sundays at Moosewood Restaurant. Serves 8.
2 cups chopped onions
1 Tbsp olive oil
1 tsp cayenne, or more to taste
1 tsp grated peeled fresh ginger
1 cup chopped peeled carrots
4 cups chopped sweet potatoes
4 cups chicken stock
2 cups V8 juice (or 1-1/2 cups tomato juice plus 1/2 cup water)
1 cup smooth peanut butter
1 Tbsp agave nectar
1/2 cup chopped scallions, chives or flat-leaf parsley
Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and sauté a few more minutes. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender. With an immersion blender, if you have one, purée the vegetables with the cooking liquid and tomato juice. Return the purée to a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it’s not there naturally, add just a tiny bit of sugar to enhance the other flavors. Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock or tomato juice for a thinner soup. Serve topped with plenty of chopped scallions or chives.
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This Post was written by Lydia from The Perfect Pantry