Caroline Cooks

A modest documentation of my culinary exploits.

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Location: Alexandria, Virginia, United States

Monday, February 13, 2006

Curried Carrot Soup


With the mild weather we'd been having until recently, I hadn't been making many soups. The recent snowfall and bitterly cold temperatures changed that. When the slush seeps into your boots and an icy wind cuts straight through that thick wool coat, no food is more appropriate than a spicy, filling soup.

The glorious thing about this soup is its simplicity. Buy yourself a bag of carrots and a can of broth, and you're set. The carrots lend themselves nicely to Indian spices, but would be just a tasty with East Asian or European flavorings. Don't be afraid to change the spices to whatever you're in the mood for or have on hand. But do add some seasoning, or else it will remind you too much of baby food.

Warning! After making this, my food processor was left with a yellow tinge from the turmeric. It will probably fade away with future washings, but if you don't want this happening to your food processor or blender, mix in the tumeric just before serving.



1 lb carrots, washed and sliced
olive oil or ghee
2 tbsp cumin
2 tbsp coriander
1 tbsp turmeric
1 tbsp ginger
1 14 oz can vegetable broth
salt and freshly ground pepper

(optional)
cream or milk
yogurt
fresh parsley or cilantro, chopped

In a saucepan, saute the carrots with the oil and spices until the carrots are evenly coated. Pour in the broth and simmer until the carrots are soft, about 20 minutes.

Transfer the contents of the saucepan to a food processor or blender and puree until it's the consistency you want. You will probably need to add more liquid-- I used water and some heavy cream I had on hand, but you could also use milk or additional broth. I think coconut milk would be especially good here.

This soup is nice served with a swirl or dollop of plain yogurt, and I garnished it with some fresh parsley I happened to have. If you are one of those people who has to have bread with your soup, I'd suggest warmed naan or a toasted pita.

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