Tuesday, December 11, 2012

Curried Carrot Soup

My darling husband had a wisdom tooth extracted this morning, so I planned on making soup for him for dinner.  Turns out, he can't have any hot foods today, so he had to eat it room temp.   Luckily, the instructions said that it could be served cold.  Now, I hated this soup.  I am not a fan of carrot and it was very carrot-y.  I ate it, but I deleted the recipe.  My husband thought it ok, but the boy liked it and told me to keep the recipe.  (shhh don't tell him that I didn't;)  It was easy to make, I will give it that.  If you adore carrots, then you will like this.

Curried Carrot Soup

1 T  canola oil
2 t  curry powder
1    medium garlic clove,smashed
1    (1/2-inch) piece ginger peeled and smashed
1/2    medium onion,coarsely chopped
1 lb carrots,peeled and sliced into 1/4-inch-thick rounds
1    medium bay leaf
2 1/2 c  low-sodium vegetable broth
1/2 c  canned coconut milk
Toasted unsweetened coconut flakes,for garnish (optional)

Heat the oil in a medium saucepan over medium heat. When it shimmers,
add the curry powder and garlic and cook until fragrant, about 30
seconds.
Add the ginger, onion, carrots, bay leaf, and broth, increase the heat
to medium high, and bring the mixture to a boil. Reduce the heat to
medium low and simmer until the carrots are soft when pierced with a
fork, about 20 minutes. Discard the bay leaf.
Working in batches, process the soup in a blender until smooth. (Be
very careful when blending the hot soup, as steam could blow off the
blender lid.)
Pour the soup into a clean pot and return it to the stove over medium
heat. Stir in the coconut milk and adjust the seasoning as needed. To
make appetizer portions, serve small amounts of soup in shot glasses or
demitasses. Garnish with a few flakes of toasted coconut, if using.
Note: This soup can be served hot or cold. If youre serving it cold,
you may need to thin it with a little water.

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