Carrot-Ginger Soup

Ingredients

• 4 tablespoons (½ stick) butter
• 1 large onion, coarsely chopped
• 1 ½ pounds carrots, sliced
• Hide ingredients for 4 cups Vegetable Stock or Poultry Stock 1 4 cups Vegetable Stock or Poultry Stock (opens in new tab) 4 cups Vegetable Stock or Poultry Stock
  • 1 tablespoon vegetable oil or butter
  • 1 large unpeeled onion, thinly sliced
  • 2 celery ribs, including leaves, chopped
  • 1 large carrot, chopped or shredded
  • (1 medium turnip or parsnip, chopped or shredded)
  • (2 cups shredded lettuce)
  • (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
  • (1 tablespoon tomato paste, or any tomato skins)
  • 4 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon white or black peppercorns
  • Cold water to cover

  Sub-recipe steps

  1. Heat in a stockpot over medium-high heat: 1 tablespoon vegetable oil or butter
  2. Add and cook, stirring, until the onions have softened, 6 to 8 minutes: 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded)
  3. Add: (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns
  4. Add: Cold water to cover
  5. Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
• ½ cup orange juice plus ½ cup water
• 1-inch piece ginger, peeled and minced
• Hide ingredients for (Up to 2 tablespoons curry powder or Garam Masala) 1 (Up to 2 tablespoons curry powder or Garam Masala) (opens in new tab) (Up to 2 tablespoons curry powder or Garam Masala)
  • ¼ cup green or black cardamom pods
  • 1 tablespoon plus 1 teaspoon cardamom seeds
  • 2 tablespoons cumin or black cumin seeds
  • 2 tablespoons black peppercorns
  • Two 2 ½- to 3-inch cinnamon sticks, broken into shards
  • 1 tablespoon whole cloves
  • (2 mace blades)
  • 1 teaspoon grated or ground nutmeg
  • Two 2 ½- to 3-inch cinnamon sticks
  • ½ whole nutmeg
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 8 green cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 2 teaspoons ground ginger
  • 2 bay leaves, crumbled

  Sub-recipe steps

  1. Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
  2. Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
  3. Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
  4. Grind the mixture to a powder. Store in an airtight container.
  5. About ⅓ cup
  6. This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
  7. Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
  8. Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
  9. Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
  10. Grind into a powder.
• ¼ to ½ cup heavy cream or half-and-half, to taste
• ½ teaspoon salt
• Hide ingredients for Croutons 1 Croutons (opens in new tab) Croutons
  • Bread, fresh or stale
  • Butter, olive oil, or a combination (about 1 tablespoon per cup of bread cubes)
  • (1 to 3 garlic cloves, smashed)
  • (One 3-inch sprig rosemary)
  • Salt and black pepper
  • ½-inch cubes bread or corn bread
  • Olive oil or melted butter (about 1 tablespoon per cup of bread cubes)
  • Salt and black pepper
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika or ½ teaspoon red pepper flakes
  • ¼ cup finely grated Parmesan
  • 2 to 3 tablespoons or more finely chopped parsley, thyme, sage, oregano, or a combination
  • Bread or corn bread

  Sub-recipe steps

  1. Cube or coarsely tear: Bread, fresh or stale
  2. Add to a large skillet: Butter, olive oil, or a combination (about 1 tablespoon per cup of bread cubes); (1 to 3 garlic cloves, smashed); (One 3-inch sprig rosemary)
  3. If using garlic or rosemary, let them lightly sizzle in the fat over medium-low heat for 5 minutes. Increase the heat to medium, add the bread cubes, and cook, turning or tossing occasionally, until evenly brown, turning down the heat if needed to avoid burning. Remove the rosemary sprig if it is too far gone, otherwise strip the crispy leaves from the stem and toss with the bread cubes. When browned, take off the heat and sprinkle the croutons with: Salt and black pepper
  4. If desired, you may infuse the fat used here with garlic or rosemary first, as described above.
  5. Preheat the oven to 375°F. Toss together on a baking sheet: ½-inch cubes bread or corn bread; Olive oil or melted butter (about 1 tablespoon per cup of bread cubes)
  6. Bake, shaking the pan once or twice, until the croutons are golden brown, 10 to 15 minutes. Sprinkle while still warm with: Salt and black pepper
  7. After 2 to 3 cups croutons have been sautéed or baked, above, drop them while still hot into a bag containing: 1 teaspoon salt; 1 teaspoon sweet paprika or ½ teaspoon red pepper flakes; ¼ cup finely grated Parmesan; 2 to 3 tablespoons or more finely chopped parsley, thyme, sage, oregano, or a combination
  8. Close the bag and shake it until the croutons are evenly coated. Transfer to a plate or baking sheet to cool and crisp.
  9. Preheat the oven to 200°F. Cut into small cubes: Bread or corn bread
  10. Place in a single layer on a baking sheet and bake, stirring occasionally, for 1 to 2 hours until dry and golden brown.