So Tuesday it snowed. It didn't stick, but they were decently fat flakes, accompanied by wind and a general desire to stay in bed- or at the very least get hot chocolate. I'd been wanting soup for a while now, but that set me over the edge. I settled on a carrot soup, and this recipe, because ginger. The only thing I didn't have was heavy cream...and I'm in a healthy-as-possible mindset, so I didn't feel right about buying any.
Searching the interwebs, a few people suggested yogurt, though with the caveat they'd only really used it in Indian dishes...and then the lightbulb went off.
I followed the recipe better than I tend to, adding about 1/8-1/4 tsp of coriander, cumin and turmeric. I also halved a jalapeno, removed the seeds, and tossed that in towards the beginning. Oh and I tossed in a few garlic cloves, roughly chopped, assuming that once everything got buzzed with the immersion blender it wouldn't really matter.
After I took the soup off the heat I swirled in a little yogurt, which looks super pretty in addition to amping up the creaminess. Let's pretend that parsley leaf is cilantro, ok? And that I'd actually wiped down that bowl properly.
Were I to do it again I'd take the jalapeno out sooner and add a bit more Indian flavor- it was very high on the spicy but low on the spices. And I'd also start off with a little hing. But I'm really loving this soup, and would definitely do it again. Any excuse to play with Indian flavors.
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