I woke up with a cold yesterday, just like that. Sneezles and wheezles and a stuffy nose, and a cough that interrupts my phone conversations constantly. Food isn't very appetizing right now, so I've been making lots of soups. This is my current favorite, which besides being soothing and delicious, is so pretty! It's colorful, and I've convinced myself all the vitamin c in the carrots and sweet peppers will be good for what ails me. I had no curry powder, so I used cumin, which blended nicely with the thyme and garlic, and the shots of hot pepper sauce.
I couldn't resist playing around with a little squeeze bottle of sour cream mixed with a little water to make a little squiggle on top of the soup - cute!
Carrot and sweet pepper soup with cumin:
2 cups chicken stock or broth
2 cups water
1 cup peeled and sliced carrots
1/2 cup chopped scallions (the white part) or onions
1 clove of garlic, peeled and sliced
1/2 cup sweet orange mini-peppers, de-seeded and sliced
1 tablespoon chopped Italian parsley
1/2 teaspoon dried thyme
1 teaspoon cumin (or curry, if you prefer)
1 teaspoon ginger, or a slice of fresh ginger root
sea salt to taste
Add all the ingredients in a saucepan and place on medium heat.
Simmer the soup for approximately 30 minutes, or until the carrots are very soft.
Puree in a blender or food processor (I used my Kitchen Aid stick blender).
Serve with a bottle of hot sauce.
Enjoy these last-of-October days!