First measure out 1 US tbsp (15 mL) of fresh chopped ginger, 1 tsp (4. 9 mL) ground coriander, and 1⁄2 tsp (2. 5 mL) ground mustard seeds. Then add them and 1⁄2 tsp (2. 5 mL) of curry powder to 2 US tbsp (30 mL) of hot oil in a heavy pot. Add 1 US tbsp (15 mL) fresh minced ginger, 2 c (470 mL) of chopped onions and 4 c (950 mL) of thinly sliced carrots rounds to the pot. Sauté for 3 minutes and then add 5 c (1,200 mL) of chicken broth and bring to a boil. Reduce the heat to medium and let everything simmer for 30 minutes. Let it cool and then blend the soup in batches in a food processor or blender until it’s all smooth. Return it to the soup pot and add broth 1⁄4 c (59 mL) at a time if it’s too thick.
Fresh ginger is usually more potent than ground, dry ginger, so keep that in mind when you’re looking at the measurements. You might want to reduce the amount of dry ginger by 3/4 or 1/2 when you use fresh instead. The longer you let the ginger mingle with other flavors, the stronger the taste will be. If you’re making a pumpkin pie with ginger, for example, make the pie the day before you want to serve it for a stronger ginger flavor.
You can peel the ginger root chunk before you slice it, but you don’t have to. You can add 1 tsp (4. 9 mL) of honey and a few squeezes of lemon juice to the cup for extra flavor.
If you like, you can leave the ginger in your juicer for a chunkier, spicier juice.
