Thursday, March 4, 2010

CSA cooking: curried carrot soup

basket inventory: radish, red leaf lettuce, celery, passion fruit, avos, kumquats, limes, blood oranges, mandarins, tangelos, beets, carrots, cilantro, mint, rosemary

i just recently started making this Curried Carrot Pickle that has been a real hit. i decided to make a soup inspired by the pickle b/c what better way to go through 2 large bunches of carrots but with a soup! this version is vegan, but you can swap out the coconut milk for regular milk/soy/etc...

  • 2 bunches of carrots (at least 8 of them)-roughly chopped
  • celery-2-4 ribs (or non if you are not info celery)-roughly chopped
  • 1-2 onions-roughly chopped
  • 1-2 cloves garlic
  • 1-2 tbsp curry powder
  • dash of cayenne pepper
  • 6 c. broth or water
  • can of coconut milk/cream/milk/soy
  • salt and pepper, lime juice??
  • olive oil
in a saucepan, heat onions and garlic, cook until soft. add carrots and celery and keep cooking on med heat until the onions are golden brown, about to caramelize (you want everything to be REALLY SOFT). add the spices and cook for another 5 min. add the broth and cook a little more, turn off heat.
get the blender out and in small batches, blend the soup up until it is creamy. add back to pot, crank up the heat and add the cream/milk. taste and season with s, p and juice until you like it.
also good with a scoop of rice in it.
PS i didn't take a pix of the finished product-we ate it all before i could remember too!

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