2 small carrots, peeled and chopped
1/2 cup chopped celery (about 2 stalks with the ends cut off)
2 teaspoons grated or chopped ginger root
1 teaspoon salt, or to taste
2 tablespoons couscous
1/4 teaspoon black pepper
you'll also need:
immersion blender, blender or food processor
container for your leftovers, if applicable
1. combine the carrots, celery, salt and ginger in the saucepan, and cover with water. Bring to a boil. Reduce the heat and simmer, partially covered, until the carrots are tender, about 10 minutes.
2. stir in the couscous and pepper, and continue cooking for another 5 minutes. Remove from heat and allow the soup to cook slightly.
3. transfer the soup to a blender or food processor, or use an immersion blender (which is what I did, after moving the soup to a smaller pot so the blender head would be fully immersed). Blend until smooth. Taste the soup and add more salt if you want.
4. ladle the soup into a bowl and enjoy it while feeling virtuous.
I got this recipe from Serves One. It's a good book: I recommend it.
A good thing to do with your leftover serving of soup is to make a creamy variation. I admit, I got this idea from the same cookbook. It makes a light, creamy soup with a very lovely, smooth flavor. I completely recommend it! It is an especially good trick considering the couscous in your soup will have made it thicken up as it lived in your fridge, and this helps thin it out.
1/4 cup whole milk (or other dairy product)
1. reheat your soup in a small pot. When it is warmed through, add the milk. Stir until combined. Give it a minute to get completely warm. Serve. Voila: yummy soup, version 2.0.