When I am making something with carrots, like my orange carrot ginger soup recipe in this post, I think back to a ride I had on the A train in NYC.
Rewind the clock to May 2006. A few friends and I decided to walk over the Brooklyn Bridge and see all the beautiful views. It was picture perfect day. By the end of our adventure, we got a bit tired, and decided to take the A Train back to Manhattan.
Now, I’m no NYC rookie, having close to 12 years under my belt with “city subway life”. I got stuck for 2 hours on a train. Had rats run at me in a subway station. Saved by every religion on earth. Nothing, I am telling you nothing, prepared me for what happened on the A Train that afternoon.
The five of us sat there enjoying the lulling rock of the A train. Seriously, it rocks you to sleep. In walks, a couple of high school kids selling candy. Totally typical and totally cool that they are being entrepreneurial. In usual form, this group of kids are funny and respectful.
They make their way down the car (we are mid-car) and then out of the blue a lady standing right in front of us yelled “I don’t want candy, I want carrot juice.” The teen and the woman argued back and forth about candy versus carrot juice, until one of those bags of candy ended up in the middle of the train floor.
There the bag sat as the lady exited. And it sat as the teen exited.
It sat there for a little bit longer until another passenger got up and took the bag of candy, and proceeded to eat it.
Two gross things happened.
1) A person ate something that got dangerously close to the floor of a NYC subway car.
2) A person aggressively pushed for carrot juice. Yuck!
What’s my problem with carrot juice? You see, well, to put it simply, I hate carrots. There I said it. I have to hide carrots in order to eat them.
Carrots in a stir fry – I find and eat around them.
Carrots in a salad – I pick out each one.
Carrot shreds in carrot cake – well, my hips don’t lie, I ate that!
Candy from floor of NYC Subway — Why hello carrots.
Bottom line – the taste of carrots is something I do not like.
Long before I got my health together this past fall, soups with carrots have been my thing. My soups became a mechanism for me to get the benefits of carrots while masking the taste. Plus the benefits of the ingredients I use to hide the carrots; in the case of the orange carrot ginger soup, oranges and ginger root.
Soups sound like a ton of work, but I have some good news for you. If you are:
A) someone who is extremely buys.
B) someone with less than 30 minutes to get a meal on the table during the week.
C) Someone who has to deal with 800 things while by some miracle getting a warm meal on the table.
This orange carrot ginger soup is for you. All you have to do is prep the ingredients on the weekend (approximately 15 minutes of work), and during the week a quick saute, toss the other ingredients in, and you are free to take care of other things around the house for 25 minutes while the soup cooks. For example, I made this soup while preparing for a community meeting and dealing with toddler antics after a full day in the office.
Ingredients for Orange Carrot Ginger Soup:
– 8 large carrots
– 1 piece of ginger root
– 2 oranges
– 1 onion
– garlic (to taste)
– olive oil or ghee
– 1/4 cup tapioca flour
– 6 cups vegetable stock
– orange peel spice, or zest an orange peel
– something zesty (it can been zesty meat and/or spices with a good punch like Indian or Mexican spices).
Directions for Orange Carrot Ginger Soup:
Step 1) If you are not using an orange peel spice (like this one from Penzeys), wash your oranges and zest the skin. This is an easy item you can prepare ahead of time.
Step 2) Wash and put the following in your food processor: carrots, ginger root, and oranges. It is okay to eat the skin of the ginger root. For the oranges,you should remove the remaining peel. Note if you are preparing this meal ahead of time, you can put everything you grind in this step in a container to save for later in the week, like I did here:
Step 3) Chop onion and garlic. If you are making the meal later in the week, you can also store this item in a container.
Step 4) In a medium-to-large size stock pot, put in just enough oil to lightly cover bottom and heat pot.
Step 5) Sauté onions and garlic in pot until soft. If your pot is starting to burn, add a little of the vegetable stock.
Step 6) Add carrot, ginger, orange mixture from step 2 above and stir.
Step 7) Add in vegetable stock, orange zest, and tapioca flour, and stir. If you want to make the soup a littler creamier, add a little coconut milk (about 1/4 to 1/2 cup).
Step 8) Fold in your zesty items — shopped spicy chicken sausage, Indian spice mix (watch salt), etc.You can also prepare this ahead of time like I did.
Step 9) Let the soup simmer on low for about 25 minutes, stirring occasionally.