It’s still very much soup season…of course, depending on what’s in it, I guess you could say that all year long. Onions have made it into just about every dish here lately, with the exception of muffins;-) I bought a few pounds of yellow onions at the farmers’ market and thought I’d create a pot of soup with other warming spices. Curry powder is comprised of many aromatic seasonings, such as cumin, cardamom, turmeric and coriander. All of them enhance digestion and reduce inflammation. Recently I picked up a book on Ayurvedic cooking which uses many of these spices. Ayurveda is India’s traditional, natural system of medicine that has been practiced for more than 5,000 years. Ayurveda is a Sanskrit word that literally translated means “science of life” or “practices of longevity.”
Another ingredient which is commonly used in Indian cuisine is ghee, clarified butter that has the milk solids removed. Long a favorite of yoga practitioners, ghee lubricates the connective tissues and promotes flexibility. Traditionally, the preparation has been used to promote memory, intelligence, and also to enhance digestion. Ghee also contains antioxidants which bolster the immune system and has been used to reduce inflammation, especially on the skin (burns and wounds.)
My favorite brand is made by a local company which uses the finest organic cow’s milk to produce ghee – Ancient Organics. You will find great detail on their website about its many uses and therapies, as well as preparation. Ghee has a higher smoke point than many oils and is therefore most desirable for sauteing and cooking at hot temperatures.
Curried Onion Bisque
1 tablespoon ghee, or butter
1 tablespoon chopped fresh thyme, or 1 tsp. dried
2 teaspoons curry powder
2 large onions, chopped
1/2 cup dry white wine
5 cups vegetable stock
1 cup coconut milk
Salt and freshly ground black pepper
1. Melt butter in large saucepan. Stir in thyme and curry powder. Cook for 2¬3 minutes to release flavors.
2. Add onions and stir. Cover and cook over low heat for 30 minutes.
3. Add wine and stock; bring to boil. Lower heat, cover and simmer 30 minutes.
4. Purée mixture in blender. Whisk in milk and serve hot.