Thursday, February 2, 2012

Ginger Carrot Soup

In answer to Amy's question, this recipe is not Thai, it is Vita-Mix, which is very exotic. You don't need a Vita-Mix blender, though. Those things are so expensive! I used to think they were a needless extravagance, but Magic Wendy (from whom this recipe comes) loves hers, and she is not a frivolous person whatsoever. Then recently my sister-in-law Sarah got a Blendtec, which I think is the same sort of animal, and I saw it in action, and now I am sorely tempted. They fit a lot of stuff.

Moving on. The original recipe calls for tofu, but neither Wendy nor I use tofu. Our lunatic fringe explanation for that is that the way they process soy in the U.S. is a surefire way to give you breast cancer. If you're going to be eating soy, it needs to be fermented, not in milk or tofu form. So Wendy uses cashew butter, and I usually use peanut butter, because it's what I have on hand. I like it both ways, but the peanuts are definitely more assertive than the cashews.

Now, regarding the measurements: you need to know that I look upon them as mere guidelines. I don't know if I've ever made this soup exactly according to spec.

Ginger Carrot Soup
(serves 5)

2 C carrots
1/4 small onion
4 small garlic cloves
2 T oil
1/2 t salt
pinch of pepper
1 T fresh ginger, grated
1/3 C nut butter of your choice
2 C vegetable or chicken stock

Saute carrots, onion and garlic in the oil. When they are soft add the rest of the ingredients and bring to a simmer. When the carrots are perfectly tender blend with an immersion blender. Serve hot with a dollop of sour cream, if you wish.

The instructions on the recipe are blender instructions, but I find them to be the small appliance equivalent of a recipe advertisement, in which all the ingredients are Kraft-branded ingredients; in other words, a way to get you to use their product more, even though it would work just fine using the equivalents you have on hand.


Tori said...

Hoo, boy - speaking of stirring up trouble. I admit I'm totally ignorant of the whole soy situation. When I eat tofu, I eat a sprouted organic variety. Not good enough? I thought the deal with soy was it was okay if it was something you could make in your own kitchen (ie, you can make milk or tofu at home but you need a centrifuge to make TVP).

I also have to admit to owning a Vitamix. The purchase was fueled by my baby's acceptance of kale smoothies and my hatred of my previous blender's inability to completely liquefy said kale. That and a serious dose of consumer envy because all my friends have one.

tipsybaker said...

What Tori said. Tofu and breast cancer? Really???