I had my heart set on looking into some seriously sexy, spicy summer cocktail concoctions – really! But as I sit here on box 4 of the bulk pack of tissues I bought on Monday I am about as inspired as a tranquilized flea! The only cocktail I will be sampling is that of the torpedo-sized anti-biotic tablet plus anti-histamine that would knock out an elephant (mom would be proud), which is due to be knocked back at exactly 7:30pm – and I still have a ton to do before this day is allowed to close its door…
…If I accomplish anything today, it will most certainly be that of providing any fellow feel-sorry-for-ones selves/ last of the winter bug victims with a small ray of sunshine in that I firmly believe that I have discovered the nemesis of the old “Chicken Soup”. Well suited for any sniffle or stiffness caused by the common cold – this creamy carrot soup with garlic, ginger and chilli should do the trick! Oh, and do yourself a favour and pay no attention to whoever told you that you can’t drink whilst on anti-biotics…..hmmmm, a glass or two of any good red together with this carrot soup and you are on your way! Packed with macrobiotics which allegedly hold anti-inflammatory properties along with loads of beta-carotene owing to its brilliant colour – this soup is delightfully flavourful even for those of us who have very little taste ability thanks to the flu!
INGREDIENTS~ (Serves 4 to 6 pax)
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 1 leek, chopped
- 1 sweet potato, peeled and diced
- 3 cloves garlic, grated
- 1 small knob fresh ginger root, peeled and grated (± a heaped tablespoon)
- 2 teaspoons ground coriander
- 2 teaspoons sweet curry powder ( or try the Eat.Art Rogan Josh mix)
- 1 bay leaf
- 1 small bag carrots, peeled and chopped
- 4 cups veggie broth/ or use a good quality veggie stock
- Sea salt (or try the Eat. Art Murray River Salt Flakes)
1. Sautee the onion, leek, sweet potato and garlic for 5 minutes, then add the ginger, coriander, curry/ spice mix and bay leaf; and cook for 2 minutes.
2. Add the carrots and stock (with 2 cups of water) with 2 large pinches of sea salt. Bring to the boil, reduce the heat and allow to simmer for half an hour or until the carrots are very tender.
3. Remove for the heat and discard the bay leaf. Puree the soup until smooth and creamy….and serve with a dash of cream and a garnishing of finely chopped fresh coriander leaves.
Written for eat.art by: Nancy Hoepner – Magpie Creative
Only slightly exhausted mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner of Magpie Creative. Having worked with the eat-art team before, she is thrilled, and slightly bewildered to have been asked to (take time out from juggling and) add some spice to the eat.art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.