Tom and I pretty different eaters. He’s an enthusiastic carnivore, and I’m an outspoken vegan. But we see eye to eye on a few foodie matters. Tom’s father is a farmer and, by Tom’s account, a “hippie.” Each fall, Tom brings back bushels of the most delicious Macoun apples and giant carrots from his dad’s place, and, when I’m lucky, he shares them with me. I’ve never seen Tom put a bit of processed food into his mouth—not a thing. He makes the best saffron risotto on earth, and he’s willing to veganize it for special guests. And most importantly, we have a couple of mutual foodie obsessions: hummus and raw veggies, perfectly cooked brown rice, roast veggies with vinaigrette, and anything that calls for cumin, coriander, saffron, or cinnamon. Tom spent some time in the peace corps working in Madagascar, and perhaps these spices remind him of his time there.
One spice we haven’t discussed yet is ginger. But it’s one of my favorite spices, and so I suspect—Ihope—that it might be one of Tom’s favorites, too. I didn’t need to think very hard about what to make for me and Tom on Friday: roast veggies and couscous, hummus and babaganoush, and raw veggies for crunch are our custom. But I did want to throw something new into the rotation. And since Tom and I are equally keen on carrots, I thought I’d make a soup from one of the food world’s most divine pairings: carrot and ginger.
If you’re looking for an easy, low stress soup that happens to feature warming spices, this one is a perfect option, and it’s good enough to share with friends. I hope you love it!