Hills Own Recipes

Entries in Ginger (2)

Curried Cauliflower Soup

We're a big fans of the recipes from The Moosewood Restaurant Daily Special cookbook. Here's one of our January favorites. We think it's especially incredible with our new Snowville plain yogurt. Enjoy!
Curried Cauliflower Soup

2 tablespoons canola oil
1 1/2 cups chopped onions
1 tablespoon minced fresh chiles
1 tablespoon grated fresh ginger root
dash of salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 cups cubed white or red potatoes
4 cups cauliflower florets (about 1 medium head)
4 cups vegetable stock
1 teaspoon salt
1/4 cup raw white basmati rice
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 to 3 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
plain Snowville Creamery Yogurt

In a soup pot, heat the oil on low heat. Add the onions, chiles, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.

Add the turmeric, cumin, coriander, and cinnamon and cook for 1 to 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover and simmer until the vegetables and rice are tender, about 15 minutes. 

In a blender, purée about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt. 


Gingered Carrot Soup

from Moosewood Restaurant Daily Special

2 cups chopped onions
2 teas. canola or other vegetable oil
2 cups peeled and diced carrots
1 TB. grated fresh ginger root
1/4 teas. salt
1/4 teas. ground black pepper
3 cups water
3 cups orange juice or unsweeted apple juice (room temp.)

Sauté the onions in the oil on medium heat until softened, about 5 minutes. Add the carrots, ginger root, salt and pepper and continue to sauté, stirring constantly for 2 to 3 minutes. Add the water and bring to a boil. Reduce the heat, cover and simmer for 20 to 30 minutes, until the carrots are very soft. Stir in the juice.

In batches in a blender, purée the soup until smooth and velvety. Serve warm or chilled with a dash of fresh nutmeg.