Michael and I aren't the type to go halfway. If we're doing something, it's going to be awesome (or a major fail). Take sandwiches, for example. I'm a boring sandwich gal, with simple tastes. If I'm having a grilled cheese, I don't usually add anything else to it. And I like my (vegan) bologna sandwiches like I had 'em as a kid - with a processed (vegan) cheese slice and a bit of lettuce.
When it comes to sandwiches, Mike's a visionary. He sees three slices of bread, not two. He sees grilled, not toasted. He sees my boring bologna sandwich, and adds avocado, and horseradish, and etc.
I'd like to think I'm kind of like that when it comes to soup. It'd be easy enough to extract something from a can and serve it up, but it can be a good creative challenge in a near-bare kitchen to make a good soup. I decided on cutting back the serving sizes to 2 instead of my usual 4, which was nice because we weren't around to eat leftovers. The result was delicious, considering I was basically just using up the last of several ingredients (onion, ginger, garlic, carrot).
Okay, let's go back to that beautiful sandwich again.
There is so much going on here I don't even know where to start. Let's go to the bottom. The bottom is where the processed stuff lives (vegan bologna and cheese slices), along with some mustard and mayo. Then comes a tomato layer, already deviating from my childhood fave in a good way. Because veggies are good. Somewhere on there is a layer of prepared horseradish, because Mike loves it and he's right, it's great on sandwiches. Then we meet some lettuce, avocado and more cheese, this time the sliceable Daiya stuff. Oh yeah, and there's some hummus on the middle bread slice, too. This is just a guess, but he kept the cheese to the outer parts of the sandwich so that they would melt nicely.
Do I even need to talk about how good this was?
And now, moving on to my soup...
Curried Carrot Soup
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 inch ginger, peeled and minced
3/4 teaspoon curry powder
2 large carrots, peeled and thinly sliced
2 cups vegetable broth
Fresh lime, to taste
Cilantro, for serving
1. In a decent-sized soup pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook a couple more minutes. Add the curry powder, stir to combine, and cook another minute, until everything smells awesome. Stir in the carrots, then add the vegetable broth and bring to a boil. Cover, reduce heat to a simmer, and cook until the carrots are soft (depends on how thin you sliced 'em - I did mine pretty thin and it took about 15 minutes).
2. When the soup is cooked, pour it into a blender and blend until smooth. Be sure to leave the lid open a bit so steam can escape. Add lime juice to taste (I used about 1/2 a lime), ladle into bowls, and garnish with fresh minced cilantro. Enjoy!
I have a really yummy and spicy curry powder, so this soup had some major kick. All powders vary from brand to brand, so use more (or less) depending on its strength.
Well happy Tuesday, guys - I'll catch up with you guys before I take off on a road trip! :)