It was a packed house at the Kootenay Gallery in Castlegar on Saturday as more than 150 people came out to enjoy the inaugural “Soup for the Cultured Soul” event.

Sold-out event satisfies the soul

  • Mar. 2, 2011 3:00 p.m.

The inaugural “Soup for the Cultured Soul” at the Kootenay Gallery on Saturday was a major success and organizers are already planning next year’s event.

It was a shoulder-to-should affair as more than 150 people crammed into the gallery to take part in the showcase of local food, wine and art.

Upon arrival, guests each chose a hand-crafted bowl that would be theirs for the evening and to take home afterwards.

They then made their way around to seven soup-serving stations to sample the offerings prepared by local restaurants.

Wine and bread helped round out the culinary component of the event, which also featured a raffle and plenty of socializing, all while surrounded by the various paintings, carvings, sculptures and other pieces of art on display at the gallery.

Guests were then able to vote for their favourite soups.

When the ballots were tallied, the Thai curry carrot ginger potage prepared by Element Club Bar and Grill emerged victorious in a close vote.

(The recipe for the winning soup can be found directly below this article.)

Kootenay Gallery executive director Val Field said plans are already underway for next year’s event.

Organizers from Castlegar’s SculptureWalk helped put on the inaugural event, and the 2012 version will see a slight tweak to the name.

“We’re calling it ‘Soup for the Sculptured Soul,’” Field explained, noting that while the funds raised this year went to support the gallery, the money raised next year will go towards SculptureWalk.

And after that?

“It will become an annual thing, we hope.”


Thai Curry Carrot Ginger Potage


• 8 medium Carrots, cut large 1” dice

• 1 small Butternut Squash, 1” dice

• 1 medium Red Onion, sliced

• 3 cloves of Garlic, large chop

• 2 tbsp Ginger, large chop

• 1 tsp Red Thai Curry


Sauté all of the above with olive oil in stock pot. Add salt and pepper to taste.


Then add:

6 cups chicken Stock

1 can Coconut Milk (about 2 cups)

½ cup Soya Sauce


Simmer until carrots are soft. Using a hand blender or blender, puree all.




Make for a good garnish:

Fresh Basil

Sour Cream

Lemon or Lime

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