|I garnished the soup with a little more fresh ground |
pepper and some toasted cumin seeds. You might find
the cumin a little strong.
Meredith and I honeymooned in Seattle for a couple days before embarking on an Alaskan cruise. It was beautiful.
|Waiting to eat some crab and drink some|
Alaskan beer in Ketchikan.
|Taken during our air tour in Ketchikan|
When we were in port in Skagway, after the bus tour, we walked around town. That's when I saw The Skagway Brewing Company. It was one of two breweries and the only brewpub in Alaska at the time.
|Enjoying some down time at the|
Skagway Brewing Company.
We had finished touring the town and had some time to kill - and I was hungry. The beer was great and I ordered a spiced carrot soup to tide me over until we got back to the ship.
Well, the soup was amazing. I had to have the recipe. I asked the bartender, who said that the chef would gladly share it, however, he's really busy right now. I told her that I could wait - and I did. We waited for about three hours, sipping through our pints and talking to people in the pub. We had a great time.
When the bartender realized that I wasn't leaving without the recipe, she went into the back, scratched some notes on a piece of paper and handed it to me. I returned the favour by buying a shirt and an oilskin cap to remember the brewpub.
The recipe itself wasn't very detailed. No quantities, just ingredients, when to add what, and how. It was up to me to figure out the rest. I made it once when we got back, but the recipe has languished in my "to-do again" box since then.
Now that the days are starting to chill, it was definitely time to bring that recipe back. I got everything together on a quiet Sunday when we were in the mood for a nice soup with some bread for dinner. It's not exactly what you'd be served in Skagway, but it's pretty darn good.
Skagway Spiced Carrot Soup
1 medium onion, chopped
1/4 tsp salt (if chicken stock is low- or no-sodium)
2 tbsp fresh ginger, minced
2 tbsp fresh garlic, minced
500g carrots, grated (1 lb)
2 tsp cumin
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp pepper
1 medium potato, peeled and grated
4 cups chicken stock
1 cup cream
- Heat oil over medium heat in a deep pot. Saute onions for 2-3 minutes. Add salt, ginger and garlic and saute an additional 2 minuets. Add carrots and saute an additional 2-3 minutes.
- Add dried cumin, ginger cloves, nutmeg and pepper, and saute for an additional 1-2 minutes.
- Add potato and chicken stock, cover and bring to a boil.
- Reduce to medium and let simmer for 10-15, until vegetables are tender.
- Puree using an immersion blender and add cream.
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