Thursday's Recipe Will Be Fancy Recession Carrot and Ginger Soup

This recipe is so good because of the relationship between the ingredients and the presence of some no fail staples. It certainly isn't because there are any expensive ingredients involved.

I was at first surprised to be using a quarter cup of ginger, and by how mild and pungently fragrant the curry powder was, its spices taking over where the organic California carrots left off. Though I think of carrots as belonging to the west, and curry powder certainly originates with the east, their common earthiness means they have a natural neighborhood, an easy, unforced relationship. The ginger unselfishly infuses life into the circle, itself mellowed by the company. The unsalted butter simply adds class and smoothness and seems to have the capacity to up the gourmet voltage of any recipe that asks for it just by being there. I left out the white wine. I think that merely took it down from a restaurant to a home studio's level of self containment.

I used a recipe for Carrot Ginger Soup from "The Silver Palate Good Times Cookbook".