Friday, April 13, 2012

simply good spicy tomato soup.

tomato soup has never really interested me.  not that i don't like tomato soup i just generally find it uninteresting, i never have any desire to make it or order it, it always seems to taste just about the same.  then, i ran across this recipe on 101cookbooks and it just looked so pretty and sounded so simple and delicious that i had to try it. the very next night. which happened to be the full moon.

so we made it a little event, with the first campfire of the spring.  it was pretty lovely sitting around a toasty fire under a full moon enjoying this spicy nourishing soup with a giant loaf of fire roasted garlic bread.

the soup itself is mighty delicious but for me it was all about the toppings and the scoop of rice hidden underneath.  we ate it over brown basmati rice and topped with fresh parsley, toasted almonds, a little dollop of coconut cream and a generous squeeze of lemon.

4 tablespoons butter
1 large onion, diced
2 cloves garlic, minced
3 teaspoons curry powder
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon red pepper flakes
salt and pepper
1 big can fire roasted tomatoes
6 cups water

sauté the onion in butter until soft.  add garlic and spices cook briefly until fragrant.  season with salt and pepper.  stir in tomatoes and water.  simmer for about 15 minutes then blend with an immersion blender until smooth.  cook until you get your desired consistency. stir in some of the cream off the top of a can of coconut milk or just serve a small scoop of cream in individual bowls. serve over some rice and add some toppings!

this soup freezes really well so go ahead and make a big batch.  i ate it the second day with cheesy rye toast and the following day as a sauce over baked sweet potatoes. it's versatile!

ginger beer

here are a few shots of what goes into the ginger brew we have been making a whole lot of lately. 

 it's actually really simple.  it starts out with a "ginger bug" or start which we feed a bit of sugar and ginger each day until it's bubbly and alive with wild yeast.

after the bug is ready all you have to do is boil a whole bunch of grated ginger (i like mine super gingery), water, sugar and lemon juice, cool it, and add the ginger bug, strain. then bottle and wait at least a week for it to get fizzy and tasty.

this is about our fifth batch and we're keeping our ginger bug alive so we can keep a steady supply!