Soup: Curried Carrot Soup
Source of Recipe
Internet
List of Ingredients
2 teaspoons cumin
1 teaspoon ground coriander
1 tablespoon peeled, chopped fresh ginger
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
3 cloves garlic, chopped
1 tablespoon vegetable oil
1 yellow onion, minced
1 cup mirin wine
8 small carrots, diced
1 large celeriac, peeled and diced
1 (12-ounce) can coconut milk
4 cups roasted vegetable stock
1/2 cup heavy whipping cream
Soy sauce
1/3 cup plain yogurt
Recipe
Combine the cumin, coriander, ginger, chili powder, paprika, turmeric, cinnamon, and garlic in a small bowl and mix well. Heat the oil in a large stock pot over high heat until very hot. Add the spice mixture and roast, stirring often, until fragrant, about 2 minutes. Add the onion and saute for 1 minute.
Add the mirin and cook until the liquid has reduced and the mixture is almost dry, 6 to 8 minutes.
Add the carrots, celeriac, coconut milk, and stock, and cook until the carrots are very tender, 15 to 20 minutes.
Transfer the mixture to a blender and puree, and then return it to the stock pot.
Add the cream and mix well, and season to taste with soy sauce.
Serve hot, garnished with yogurt.
Serves 8
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