Wednesday, October 19, 2016

On ginger-curry carrot and pea soup and the Peasant Diet


I'll probably stop posting my daily calorie counts because one of the things I liked best about the Potato Hack was that you can eat as much as you want of what you're allowed to eat. I hope to do the same thing with the Peasant Diet—you can eat as much as you want of things that a peasant could've eaten—assuming there's no famine, and, if you include meat, the lord doesn't catch you poaching. Just remember we're talking historical peasants, not Hollywood peasants. You don't get to say the peasant made a Snickers bar, and if you want ice cream, you'd better do the equivalent of hiking up a mountain to get the ice.

I had a pound and a half of carrots that was getting a little old and half a pound of peas in the freezer, so I decided to make soup: I boiled the carrots for ten or fifteen minutes, then pureed them. In a frying pan, I sauteed green onions with curry powder, black pepper, and garlic powder. (I tend to cook intuitively, so all I can tell you is that I used a fair bit of curry powder, maybe a couple of tablespoons.) We had some dried ginger in the cupboard, so I minced that and ground it in a mortar, which is fun, and stirred it in, then let the pot simmer.

For lunch, I had a bowlful mixed with potatoes leftover from yesterday.

It was delicious.

Because calories are relevant, even though I don't want to become obsessed with them, here are the numbers for the whole pot of soup:

1.5 lb carrots279
.5 lb peas195
green onions10

That's a total 484 calories. I didn't calculate how much I ate for lunch, but it looks like I have four or five servings left, so I'll guess lunch was around 100 calories in soup and 150 in potatoes. My breakfast of oatmeal and an apple was also about 250 calories, so I'm doing great so far.