It’s almost a guarantee that I’ll get sick at some point in the season. Despite my best efforts (washing my hands to the point they feel like lizard skin, drinking more tea than I thought possible, sleeping 9+ hours a night and generally being that annoying person who sanitizes everything), I went to bed Saturday night feeling less than 100% and woke up Sunday morning feeling less than 70%. I hadn’t been hit with a full on illness, but my nose was a bit sniffly, my throat a bit scratchy, and my mood a bit, well…less than ideal.
I had a 3+ hour run on the schedule, and after laying in bed weighing the pros and cons of tromping through the woods, I decided I needed an off day and some soup. With an off day Sunday and Monday and an easy day Tuesday, I was confident I could get past the attack of sickness and back to good training before heading to snow (hopefully) on Sunday.
I don’t want to make any claims that could get me in trouble, but this soup saved my immune system. Recommended by mom and tested by me, I’m happy to report I woke up Tuesday morning feel 100%. It might have been the rest. It could have been the sleep. It might even have been the normal course of the micro-bug. But I don’t think it was any of those things. I’m positive it was this curried carrot ginger soup. Packed with all kinds of vitamins and spices that help build the immune system and fight the bad things, downing three bowls of this in two days did the trick.
So if you’re feeling less than ideal (whether it’s from an actual sickness or just scrolling through social media), might I recommend this soup. It will keep you warm and make you happy.
Curried Carrot Ginger Soup
Serves 3-4, very slightly adapted from the book Superb Maine Soups by Cynthia Simonds
3 Tablespoons unsalted butter
1 cup sliced shallots (4-5)
1 bay leaf
1 Tablespoon freshly grated ginger
2 teaspoons chopped fresh thyme
1/2 cup chopped sweet potato (approximately one small one)
1 1/2 pounds carrots, peeled and finely diced
2 cps vegetable broth
1/2 cup apple cider
1 cup water
1 tablespoon vegetable bouillon paste/powder
1 teaspoon salt and 1 teaspoon pepper
1. In a large sauce pan melt the butter over low heat. Add shallots, bay leaf, ginger curry powder, and thyme. Let cook for 10 minutes (until shallots are browned), stirring occasionally with a wooden spoon.
2. Add potato, carrots, broth, cider, water, bouillon and salt and pepper. Bring to a boil, then simmer covered for 30-45 minutes, or until carrots are tender.
3. Using an immersion blender (easiest) or a food processor, puree until smooth (this is a thick soup!). Heat for another 5 minutes or so, and serve (I topped mine with yogurt and pecans!).
I’ve actually been on a bit of a soup binge this past week (something about it being cold and the sun setting at 4:30). From left to right…easiest bison chili, best butternut squash soup (featuring crispy prosciutto and sage), and mushroom soup (featuring…mushrooms and butter).