Friday 21 October 2011

Fallish Carrot Ginger Soup and Biscuits

You know that feeling you get when you find the perfect recipe that is the perfect fit for the day?
The kind of feeling that hits you right there and makes you go "ohhh. now that's gooood."
Only me?

Actually, I'm pretty sure it's not just me.
Why else do we describe soups and stews as the perfect fall food?
A light, fresh salad as a great summery dinner?
Gingerbread as a Christmasy delight?

Well - I ran across a recipe a few years back that is one of those "ohhh. that's goood." kind of recipes.
Naturally I need to share it with you.
But first I must insist that you wait until that perfect foggy, fally, drizzly kind of day to make it.
And you must make it for dinner. Not lunch. Dinner.
And you MUST include a batch of piping hot biscuits dripping with's an absolute necessity,
not just for your stomach, but for your soul too.
The scent of fresh bread in the oven is every bit as comforting as a cozy blanket by the fire on a cold day.
Michael Buble crooning in the background is completely up to you, but I will won't hurt anything.

So here's how to create your perfect meal for the perfect fall day...

Carrot Ginger Soup

2 Tbsp. olive oil
7 large carrots, peeled and chopped into rounds
1/2 medium onion, chopped
3 cloves garlic, minced
1 tsp. ground ginger (or less if you don't care for the heat/taste of ginger)
1 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. ground cumin
1/2 tsp. paprika
2 small dried chili peppers, crushed (less if you don't care for the heat, more if you like it hot)
salt and freshly ground black pepper to taste
1 Tbsp. honey
4 cups chicken broth

Peel the carrots and slice into discs and chop up the onion. While you're working on that, preheat your favorite soup pot and add the olive oil. Throw in your onions and brown them a little, then add the carrots. Saute for a couple minutes, then add all the spices, garlic and ginger and cook until they start smelling so good you have to wipe the drool off your chin. Add the honey and broth and bring to a boil. Lower the heat and simmer until the carrots are nice and tender...about 30 minutes, give or take.
Then remove the soup from the heat and puree it in a blender, food processor or with a stick blender, if you have one, until it's nice and smooooooth.

Now remember I said YOU. MUST. BAKE. BISCUITS.
While your soup is simmering away...whip up those little lovelies.
Here is the recipe I always turn to for biscuits - because I love them dearly.
 And peoples - I don't know if this is breaking a great biscuit law or not...
but...I mix my dough up in my food processor.
Thankfully, my palate isn't refined enough to know the difference between a food-processor-ed dough and a hand mixed dough...but I'll tell ya family knows the difference between waiting
an extra 15 minutes for their supper...and not waiting.
So - food process my biscuit dough is what I do.

Now...take a deep breath.
Take in the lovely aromas.
Indulge in your first spoonful...and say..."ooohh. that's gooood."

Thanks goes out to my cousin's lovely wife, Laura, for first introducing me to this recipe!
Original recipe credit goes to Spark Recipes.

Feathered Nest Friday

Weekend Bloggy Reading

Funky Junk's Saturday Nite Special
To see the other great parties I'm linking up to, please click HERE!


  1. Just what we need on such a yucky day. Rain for the last two weeks. I need some sunshine soon!

  2. I am trying to include at least one soup a week on our menu. I am pinning this one to try. Thanks for sharing.

  3. oh YUM! this is so up my alley- i love carrot and ginger anything!!!! going to have to try it!

  4. I LOVE making carrot ginger soup - oh so yummy! I haven't ever added curry to mine but I do have some so I just might try your recipe tonight - thanks!

  5. Mmmm!! This sounds delish. I would love for you to stop by and link up your project to More the Merrier Monday. It lasts through Wednesday so you have plenty of time to link up.

  6. Ooh Evie, that looks soo good! I think I'll pin this. Last night I made up some creamy chicken and rice soup with sweet potato biscuits . Boy was it tasty! I'll be doing a post about it in the next day or two if you'd like to stop by and try some. ; ) It's soo funny you mentioned Buble, I was listening to him while I was making the biscuits!! For reals!! LOVE him!! I saw him last year at the Saddledome - A.MA.ZING! Can't wait to get his new Christmas album.

    Anyway, have a great day neighbor! =)

    ~ Catie

  7. That sounds so delicious! I love the idea of the ginger added in and can almost smell it just looking at the picture. :-) Thank you so much for sharing this with us at Inspiration Friday this week!

  8. This looks seriously yummy! Thanks for sharing!

    I appreciate your participation in Potpourri Friday. Many thanks!

  9. Mmmmm, this sounds good right about now. Thanks for the recipe.

  10. This sounds so great! And you are right about the food processor...the only way to do it!

  11. Oooh, that looks delicious and healthy, too. Now when it comes to biscuits... I'm from the South, but, sadly, I did NOT inherit the 'biscuit making gene'.
    Biscuit making is an art and yours look so good.
    Happy weekend,

  12. This soup looks incredible!


  13. Yum! This looks like a great fall soup! I'm hosting a Fabulous Fall party over at Not So Simple Housewife and I'd love for you to link this up! We are celebrating Fall and giving me and everybody else some great inspiration. We are looking for crafts, decor, food, and more! I'd love for you to add this and any other fall posts you may have!

    Kaitlin-The Not So SImple Housewife

  14. This looks like a great soup. I usually have a soup appetizer to tide people over until we sit down to dinner on Thanksgiving. This would be perfect! Thanks for sharing at this week's BFF Open House!

  15. The color looks amazing! What a delicious sounding soup! Thanks for the recipe! So happy to have you @ Show & Show. Hope to see more from you soon!


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