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16
Carrot-Ginger Soup
A small amount of ginger goes a long way in this naturally sweet soup.
Increase the amount for an even bigger kick.
Makes about 6½ cups
2 tablespoons unsalted butter or olive oil
½ medium onion, finely chopped
1 garlic clove, finely chopped
1 2cm piece fresh ginger, finely chopped
1 teaspoon kosher salt, divided
1 pound carrots, peeled and cut into 1cm slices
¼ teaspoon ground cinnamon
1
⁄
8
teaspoon ground allspice
Pinch freshly ground nutmeg
1 thyme sprig
5 cups chicken broth, low sodium
1. Put the butter or olive oil in a stockpot set over medium-low heat.
Once the butter or olive oil is hot, add the onion, garlic, ginger and
¼ teaspoon of the salt. Cook until soft and fragrant, about
5 minutes.
2. Add the carrots, remaining salt, spices and thyme sprig to the pot;
stir to coat ingredients and cook until carrots are slightly tender,
about 8 minutes. Add broth and increase heat to bring to a simmer.
Simmer until all the vegetables are very tender and the flavours have
melded, about 20 to 25 minutes. Discard thyme sprig.
3. Remove soup from heat. Blend on Low for about 20 seconds and
then switch to High and blend until very smooth, about 1 minute
in total.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (about 1 cup):
Calories 133 (44% from fat) • carb. 10g • pro. 4g • fat 5g • sat. fat 1g
chol. 0mg • sod. 871mg • calc. 47mg • fibre 2g
Mashed Sweet Potatoes
A staple on most holiday tables, this dish can be made a day ahead
and then reheated before serving.
Makes 5 cups
1.5kg sweet potatoes (or yams), peeled and cut into
2 to 4cm pieces
1 tablespoon pure maple syrup
(optional – use if you like extra-sweet potatoes!)
1 teaspoon kosher salt
Pinch freshly ground black pepper
½ teaspoon ground cinnamon
Pinch freshly ground nutmeg
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