I had some leftover tomato paste from the chili I made on Thursday, and I have been wanting to make some variation of my Carrot-Ginger soup, so I decided to make a Carrot-Ginger-Tomato soup.
Today was a good day for soup making.
view from my kitchen window:
4-5 cloves garlic
large chunk of ginger root
1/2 sweet onion
4 sticks of celery
1 can diced tomatoes
I minced the garlic and ginger, then browned them in olive oil. While they were browning, I cleaned and chopped the carrots. The carrots went into a soup pot with 1/2 stick of butter. When the garlic/ginger was browned I added it to the soup pot. Put the lid on the soup pot and turned the burner onto medium heat. While that was steaming, I chopped the onion and put it in a skillet to brown in olive oil. Meanwhile, I chopped the celery and radishes. I added veggie stock to the soup pot as needed. I added turmeric, mustard powder, tarragon, and oregano to the soup pot. When the onions were browned, I added them to the soup pot, along with 1 cup of water. I added 3 spoonfuls of tomato paste, some veggie stock, and 2 more cups of water. I sauteed the celery and radishes in the skillet, then added them to the soup pot along with the can of diced tomatoes and some more veggie stock.
lots of ginger!
I got squirted in the eye while I was peeling it...ouch!