I am seriously enjoying this blogging schtick! It’s amazingly entertaining (WAY more than thesis research, I might add, teehee!), and it also pushes me to try new things! It’s a really good tool to diversify your diet, hahha. I mean, you wouldn’t want to read every post on black bean and veggie quesadillas, would you? Nope. Didn’t think so. Besides, I know you secretly love going on Ms. Frizzle-type adventures into the depths of my fridge to figure out how to economize my groceries! Because I know I do… it’s like a puzzle! And a tasty one, at that. I only wish I had a magic school bus to take me down to the depths… that would be waaaay more fun than standing on my head trying to see all the veggie bits. Ah well. So gehts.
So today was actually coolish in Salem! Overcast and grey, just like I like it, haha. I decided, therefore, in the interest in being economical, as well as attempting to hasten fall to WU, that I would make soup! And THEN, I realized I’ve never made soup!! I’ve made chili… which doesn’t count. Mom, correct me if I’m wrong… but I’m pretty sure I’ve never made it! Yayyy, I can cross that one off my list of to-do’s.
After having salmon last night (more on that later, in another post… I just got really excited about my soup), I wasn’t sure what I wanted for dinner tonight. I’d been getting steadily more irritated by the half an onion doing some mega lurking in the back of the fridge, but I wasn’t really in the mood for pasta (which would have utilized the half-can of tomato sauce lurking next to the onion). THEN. I spied the half bag (why is everything I have halvsies??) of baby carrots!! And then.
Carrot and ginger soup! The carrots and the onion would do a lovely dance and end up a happily married pair, in my stomach.
And wait, it gets better!
WITH the carrot soup… what better to have than cornbread? Cornbread made in the microwave?! Check. Single serve, perfect for single ladies (temporarily sans roomie)? Check. Delicious? Check. Healthy? Definite check. Effective use of bits and bobs in fridge? CHECK!
With that being said…
Here’s the recipe!
Carrot and Ginger Soup (from At Home with Gina C: here)
Makes Approximately 4 Cups, but I made half the recipe (there I go with halvsies again! yeeesh). I really liked this soup–I left some carrot chunks in there for texture. I thought the ginger flavor came through nicely, and the coconut milk adds a nice touch. Mine probably could have used more salt, but the parmesan I grated on top took care of that :)
Bits and bobs (extra points if you have all of this and a trip to the store is not required):
1 tablespoon extra virgin olive oil
1 large onion, diced
1 lb carrots, peeled and sliced thin
4-5 thin slices of fresh ginger, diced
4 cups water
Salt to taste
1/4 cup light coconut milk
Heat the olive oil in a soup pot over medium-high heat. Add the onions and sweat until soft, about 4 minutes. Season with salt.
Get out your large chef’s knife that you’re so insanely fond of. Have a ball dicing ginger and slicing carrots (whilst avoiding fingers) .When the onions are soft, add the carrots, ginger and water to the pot. Bring to a boil and reduce heat to a simmer. Get irritated at your electric cooktop for being inferior to gas. Sigh. Move on. Cook for 20 – 25 minutes, until the carrots are soft. Transfer the soup in batches to a baby purple food processor (!!) and process until almost smooth. Try not to spray carrot soupiness out of the crack between the top and the bowl. Oops. Return the soup to the pot and reheat. (or not. I didn’t, I was hungry!) Taste and re-season with salt if necessary. Garnish with coconut milk, and also with good Parmesan! It’s delicious together, trust me :)
Now for the wonderful carb-tastic side! Because we LOVE bread. In any form, and especially cornbread.
Microwave Cornbread Cake-Thingy
Adapted from The Edible Perspective, here. This isn’t the sweetest cornbread, since it has no added sugar, but I really liked it for a change. It actually doesn’t have too pronounced a flavor, period, but that makes it a good accompaniment, especially for the soup. It also makes it an excellent vehicle for transporting jam into my face…
- 1 egg
- 4-5 tbsp 1% milk (I used 4)
- 3 tbsp cornmeal
- 3 tbsp oat flour
- 1/4 tsp baking powder
- pinch of salt
- 1/2 tbsp chia seeds (can be left out, but adjust your liquid, likely less if you don’t have them, since they absorb liquid)
Whisk your egg and your milk, and then whisk in the dry ingredients. Pour batter into a microwave safe, lightly greased bowl, and zap for 1 min 30 or 45 sec. I found it to be best topped with a bit of earth balance and strawberry jam :)