Bonnie Walker and John Griffin of SavorSA appeared on the Monday edition of “Great Day SA” to share stories of New Year’s traditions.

They spoke with guest host Paul Mireles about how various cultures serve greens, such as cabbage or kale, as a symbol of wealth (cabbage, in fact, was once a slang term for money), while black-eyed peas and carrot coins are also considered a harbinger of prosperity because of their monetary shape.

Recipes for ringing in the new year include Jalapeño Black-eyed Peas With Ham Hocks, Carrot Coins With Honey and Dill, and Cabbage With Dill Butter and Bacon.

Recipe: Jalapeño Black-eyed Peas With Ham Hocks

Recipe: Carrot Coins With Honey and Dill

Recipe: Cabbage with Dill Butter and Bacon

When the temperatures begin to drop, one of the foods I generally consume more of is ginger because it soothes a sore throat while warming the body. Sure, we get plenty of ginger from gingerbread, but don’t limit yourselves to that. The following soup comes together quickly and is perfect for keeping the bitter weather at bay.

Ginger-Carrot Soup

2 tablespoons butter
1 onion, chopped
6 cups vegetable broth (not mushroom-based) or chicken broth
1 1/2 pounds carrots, shredded
3-4 tablespoons fresh ginger, shredded (or less, to taste)
Salt, to taste
1 cup heavy cream or fat-free half-and-half
Lemon pepper, to taste
Parsley, for garnish (optional)

In a large stockpot, melt butter with onions and cook until translucent, about 5 minutes. Add broth and stir. Add carrots, ginger and salt (adjust salt depending on the sodium-content of the broth). Cover and bring to a boil. Lower heat and simmer until the carrots are done, about 20 minutes over low heat. Remove from heat and let cool for about 10 minutes. Process in small batches in a food processor until all of the carrots and ginger are a fine pulp.

For an elegant presentation, strain out the carrots. For a more rustic presentation, return processed soup to the stockpot.

Return pot to low burner and stir in the cream and lemon pepper, to taste. Reheat to desired temperature. Garnish with parsley.

Makes about 2 1/2 quarts soup.

From John Griffin