Monday, September 21, 2009
curried carrot soup
i did this soup before leaving for work this morning so that we could have a comforting lunch...
i had chopped the ingredients the night before and got it all started even before having coffee.
a lot of the vegetables came from the Potager Eardley, i linked them before, they are a cute farm about 5 minutes from my house.
i bought a nice bunch of carrots yesterday and wanted to use up some leftover ingredients from my trip the week before: butternut squash & spicy red peppers.
these peppers i have been using in everything this week! i put some in my chicken wings last sunday and in my ribs marinade this saturday. they add a real warmth to cooking as opposed to dried chili flakes.
curried carrot soup
8 medium sized carrots, chopped
1 large sweet onion (spanish or vidalia), chopped
6-7 cloves garlic, chopped
3/4 inch ginger root, chopped
1 spicy red pepper (sorry! don't know the name of it!!!), chopped, no seeds (but you can put some if you like it spicy!)
1 rib celery
1/2 roasted butternut squash
4 cups chicken stock, or vegetable stock
1 can coconut cream
4 lime leaves
2 tsp cumin
1/2 tsp cinnamon
1 Tbsp yellow curry
salt and pepper to taste
cook your onions in butter or olive oil until translucent. add the garlic, ginger, hot pepper, lime leaves. cook for a few minutes more with the spices. add a bit of chicken stock (about 1/2 cup), then add the carrots and celery. Cook for about 10 minutes to bring out the flavours and pour in the rest of the chicken stock. When vegetables are tender, take out the lime leaves and add the squash pulp: puree in a robocoupe or blender until smooth. pour back into your soup pot, add the coconut cream and slowly warm through. adjust seasoning to taste with salt and pepper, serve with cilantro leaves.
perfect for a fall day.
this soup freezes really well, double up the recipe and take advantage of the fresh carrots!!!