Saturday, September 4, 2010

the healing power of soup

coming up on three years now, and it's over between me and my donutman. right now i'm feeling it less in my heart and more in my stomach. it's unseasonably cold, and we have been apart. i haven't seen nathan in at least three weeks. we both tried our best, and now i'm home alone in our home that i will have to leave soon.

so much of what we had was so good, especially in the kitchen. because of josh i saw how much was possible for me. i made a cookbook that went much bigger than i expected. i have my first ever position as a chef. i had half a kid to love.

with so much lost i haven't been able to eat or sleep, almost at all, and having breaking up be my idea doesn't make it any better. i'm back in town and it's cold outside at my desk in my old room.

while i was away my kitchen hummed along without me. not too many mistakes. this morning i told a friend about my eating problem and he suggested soup. thank you for reminding me of who i am, friend. at 123 my kitchen team took care of the soup for me. this morning i'm eating carrot ginger soup alone at my desk broken hearted. it's a start.

Carrot Ginger Soup

2 onions, sliced

3” ginger, cut into coins

¼ c. olive oil

1 Tbsp. ground coriander

2 tsp. cumin

2 tsp. paprika

2 bay leaves

1 tsp. salt, plus more to taste

1/8 tsp. cayenne

¼ c. rice

8-10 carrots (2#) peeled and cut into 1” chunks

6-8 c. water

1. In a large stockpot combine onions, ginger, olive oil, spices, and salt. Cook covered over low heat until onions are soft and clear.

  1. Raise heat to medium and add rice. Cook a few minutes, until grains are clear on the edges.

  1. Add carrots and water, and simmer until very tender.

  1. Remove ginger coins and bay leaves, and puree in a blender until smooth.

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