Lorna Sass: Curried Carrot Soup

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Curried Carrot Soup

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 60

Serving Size : 4 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups water

1 can coconut milk (not " lite " ) -- (14-ounce)

1 tablespoon instant vegetable stock powder

1 tablespoon plus 1 teaspoon mild curry blend -- see recipe

or store-bought

1/2 teaspoon salt -- or more to taste

1 pound peeled or scrubbed carrots

(trimmed and cut into large chunks)

or baby carrots

1 large sweet onion (about 8-ounces) -- quartered

1 large russet potato (about 8-ounces)

(peeled and cut into 8 chunks)

finely chopped fresh cilantro -- for garnish

(optional)

 

The combination of curry and coconut is a tradition in Indian cooking for

good reason: It's terrific. (But do be sure that your curry powder is

fresh, or make your own). I've had great results making this soup with

Merwanjee Poonjiajee & Sons Madras curry powder. The sweetness - and

bright orange color - of the carrots and the fragrance of the coconut milk

are also memorable components of this smooth, elegant soup.

 

To reduce prep time, use baby carrots (which, by the way, are usually

peeled mature carrots trimmed and shaped to look like baby ones).

 

In a large soup pot, bring the water, coconut milk, stock powder, curry,

and salt to a boil over high heat.

 

Meanwhile, in several batches, pulse the carrots, onion, and potato in a

food processor until very finely chopped. As you finish chopping each

batch, add it to the soup. Return the soup to a boil, cover, and simmer,

stirring occasionally, until the carrots are very soft, about 20 minutes.

 

Puree the soup with an immersion blender (or cool slightly and puree in

small batches in a blender or food processor). Add more salt if needed

and reheat if necessary. Garnish each serving with cilantro if you wish.

 

 

Curried Carrot and Pea Soup with Basmati Rice: Turn leftovers into a main

dish by reheating with some frozen peas. Ladle the soup over boiled

basmati rice and garnish with a sprinkling of finely chopped cilantro.

 

Cooking Under Pressure: Leave the carrots in large chunks but coarsely

chop the onion and potato. Cook the soup in a pressure cooker for 5

minutes under high pressure. Use a quick-release method or allow the

pressure to come down naturally. Proceed as directed in the recipe.

 

T(Cooking Time):

" 0:20 "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 271mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0