Curried Carrot Soup with sourdough bread

Carrot and Curry Soup

Servings 4

Ingredients
  

  • 1 Tbsp. olive oil
  • 3 Tbsp. Original Ghee
  • 1/2 large sweet onion - chopped
  • 2 piece ginger roots - peeled and grated
  • 2 Garlic cloves - minced
  • 8 large carrots - scrubbed and chopped
  • 5 cups chicken or veggie stock - homemade or store bought
  • 1 Tbsp. curry paste
  • 1.5 Tbsp. curry powder
  • 1 Teas. turmeric powder
  • 1/2 Teas. black pepper
  • 1 Teas. good salt
  • 1/4 cup cream or half and half - optional
  • Sour cream as garnish - optional
  • Chives as garnish

Instructions
 

  • Heat olive oil, 2 tablespoons ghee, onions and carrots in a stock pot. Sauté till onions are a little translucent.
  • Add the ginger and garlic and sauté till you begin to smell the garlic.
  • Add 4 cups of the broth (reserving 1 cup for later).
  • Bring to a boil; reduce heat to medium and cover. Allow to simmer for 20-25 minutes or until the carrots are very tender.
  • Remove from heat and using an immersion blender (or put it into a blender – carefully) blend till very smooth. If a thinner consistency is preferred, add the last cup of broth slowly and blend till the desired consistency.
  • Adjust seasoning and add a warm cup of milk or cream to the soup. Add the last tablespoon of ghee and stir into finished soup till fully incorporated.
  • Serve garnished with chopped chives and or sour cream. (optional)
  • Serves 4-6. Good crusty, sourdough bread works for dunking.
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Red Cabbage Caraway Saute

Red Cabbage Caraway Sauté

Serves 2 – 4 depending on the number of cabbage lovers at your dinner table.

Ingredients
  

  • 2 cups red cabbage - sliced
  • 1/2 cup sweet onion - diced finely
  • 2 Tbsp. Simply Ghee Original - divided
  • 1 Tbsp. caraway seeds
  • 1 Tbsp. balsamic vinegar
  • 1 tsp sea salt
  • freshly cracked pepper to taste

Instructions
 

  • In a medium-size sauté pan, over medium heat, melt 1 tablespoon of ghee. Upon melting toss in the caraway seeds and heat till they begin to get golden and pop. Add the onion and sauté till translucent.
  • Add the cabbage, stir until well coated, cover and simmer for approximately 3 minutes – checking periodically and stirring. Cabbage will begin to soften. Once it softens, add the balsamic vinegar.
  • Cover and continue to cook until the cabbage begins to caramelize and brown. Then uncover and stir frequently. Right before serving add the remainder of ghee and let it melt into the cabbage.
  • Season to taste with salt and pepper and serve.
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