A friend who has resolved in 2014 to eat more healthily and cook more for himself recently asked his friends send recipes for their favorite soups, stews, and one-pot meals. To pick a favorite would be too difficult for me, seeing as I pretty much live on soups/stews/stoups all winter long, so the one most recently consumed would have to do. Having just finished a bowl of this carrot ginger soup, I forwarded Dave its recipe.
I (mostly) followed this recipe from my old Moosewood Cookbook, except for skipping the cashews and mint and finishing with a bit of cilantro (because in my opinion fresh cilantro makes just about everything better). I love the soup, and so does my meat-eating husband, because it’s so richly flavored and warming — perfect for a January weekend.