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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 3 |
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The wind is howling and we're in the midst of a New England sleet storm, but a bowl of this soup for tonight's dinner was incredibly comforting and warm, not to mention tasty! Best served with Gewurztraminer. Adapted from The Wine Lover's Cookbook. Ingredients:
1 1/2 t olive oil |
1 large yellow onion, chopped |
2 stalks celery (or 1 tsp celery seed if celery isn't available) |
3 cloves garlic, chopped |
3 t peeled, chopped fresh ginger (or 1 t powdered ginger) |
1 pound carrots, peeled, chopped |
4 1/2 cups chicken stock (or vegetable stock) |
1/4 tsp red pepper flakes |
1/4 tsp ground coriander |
1/2 tsp turmeric |
1 1/2 t thai fish sauce |
2 tsp rice-wine vinegar |
2 t smooth peanut butter |
2 t brown sugar |
1 tsp toasted sesame oil |
3 t fresh lime juice |
1/2 cup coconut milk |
1/2 cup milk |
kosher salt and freshly ground black pepper |
garnish: chopped fresh cilantro, toasted sesame seeds |
Directions:
1. Heat oil over medium-high, adding onions, celery,garlic, ginger and carrots. Saute for 5 minutes until onions are translucent.
2. Add the ingredients, stock through sesame oil. (Do not add lime juice or milks.)
3. Allow to simmer for 30-minutes.
4. Puree in blender or food processor batches, or use a blender stick.
5. Add lime juice, coconut milk and milk.
6. Season to taste and serve.
7. Can be chilled and served cold for a cooling summer dish.
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