I feel the weather changing and so does my mind set on foods that will keep us full and well nourished. I love soup and I love making it. Of course most of my soups are of my own recipes, so it’s hard to explain some of what I cook. I gather things together and see what would go together. Because it’s just my husband and I there are always leftovers no matter how hard I try. So I look in the refrigerator and see what is in the bowls that needs using and make soup.
Here is a recipe that I have passed on to all my family. My in-laws always have me make them some during the winter and they freeze it for when they have a cold. It’s a warm and tasty cold remedy that I discovered about 20 years ago while working in a Heath Food Store Cafe.
This recipe was put together by my friend who owned the store. She could look at vegetables and put together an amazing menu. We made this soup for people that had colds and I am not saying it cured them, but it sure did help.
I have reduced the recipe for a more family friendly quantity.
- 3 tablespoons olive oil or butter
- 1 large yellow onion – chopped
- 1/3 cup fresh ginger root – chopped
- 3-4 cloves garlic – minced
- 7 cups water or chicken broth
- 1 cup dry white wine (optional)
- 11/4 pounds carrots
- 11/4 pounds yams or sweet potatoes (I use sweet potatoes)
- 2 tablespoons fresh lemon juice
- 2 pinches of curry powder
- Salt, pepper, chives or parsley – garnish
Melt butter or olive oil; add onions, ginger and garlic. Sauté for 15 to 20 minutes.
Add stock, wine, carrots, yams and boil til done.
Puree in blender or food processor. Blend in small amounts until all has been pureed, return to large pan as you blend. Season with lemon juice, curry, salt and pepper to taste.
Hopeful this will help you get over your winter colds.