Friday, March 28, 2008

Collaborative Carrot Soup

I've created a compilation recipe for carrot soup, based on recipes from Bob Cleveland (Andy's dad) and Debra Wagoner (my friend and neighbor). I'm going to use it for our dinner tonight, and add a few of my own embellishments:

5 carrots, peeled and roughly chopped
1 small potato, peeled and cut into chunks
1 onion, chopped
4 cloves of garlic, minced
1 tbsp. minced ginger root
4 cups vegetable broth
2 tbsp. curry powder
1/2 cup coconut milk
salt and pepper to taste
chopped cilantro to garnish

Saute the onions in about 2 tablespoons of oil. When they have become translucent, add the garlic and ginger. Saute one more minute. Add broth, potato and carrots. Simmer until the carrots and taties are very tender, probably about 30 minutes. Blend with an immersion blender until smooth.

If you don't have an immersion blender, go out right now and buy one, you culinary slacker! Alternatively, you can blend the soup in batches in a blender, but what a pain in the patootie that is!

But I digress. When the soup is smooth, add the coconut milk and heat through. Garnish with cilantro and serve to your sweetie with a kiss.


pnlkotula said...

That looks good...but I don't know about the potatoes. Some soups I just like to drink, no lumps. I know, I'm a weird eater.

Janine Serresseque said...

I think it would be perfectly fine without the potato. You can't really taste it--it's just to add body. You could also skip the coconut milk and add cream instead. Debra uses sweet potato instead of plain potato.