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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Carrot soup, kicked up a notch. Recipe from Food & Wine, June 1999. Ingredients:
1 tablespoon canola oil |
6 large carrots, peeled, 4 thickly sliced, 2 cut into fine matchsticks |
2 slices peeled fresh ginger |
1 onion, finely chopped |
4 cups chicken stock or 4 cups vegetable stock |
2 cups water |
1/3 cup unsweetened coconut milk |
3/4 teaspoon red curry paste |
salt & freshly ground black pepper |
1 scallion, chopped |
1 tablespoon cilantro, chopped |
1 tablespoon fresh basil, chopped |
Directions:
1. Heat the oil in a large saucepan or stockpot.
2. Add the sliced carrots (not the matchstick carrots) and ginger and sautee over medium-high heat, until the carrots are crisp-tender and lightly browned, about 6 to 7 minutes.
3. Add the onion and cook until softened but not browned, about 2 minutes.
4. Add the stock, water, coconut milk and curry paste to the saucepan and bring to a boil.
5. Reduce heat to medium-low and simmer over until the carrots are tender, about 25 minutes.
6. Strain out the solids, reserving the liquid; discard the ginger.
7. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth.
8. Return the puree to the cooking liquid.
9. This can also be done with a stick blender if you have one and will be much easier- just remove the ginger and puree in the pot.
10. Add the carrot matchsticks and cook until tender, about 3 minutes.
11. Season with salt and pepper, to taste.
12. Serve hot, garnished with the scallion, cilantro and basil.
13. For Vegetarian use Vegetable stock.
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