Thursday, May 1, 2008

Roasted Curried Carrot Soup

  • 6 tablespoons vegetable oil
  • 1 pound carrots, diced
  • 1 ounce butter
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 inch piece of fresh root ginger, chopped
  • 1 stick lemongrass, finely chopped
  • 1 red chili, finely sliced (optional)
  • 1/2 teaspoon curry powder (or garam masala)
  • 1 teaspoon coriander seeds
  • 14 fluid ounce can coconut milk
  • 1 1/2 pints vegetable stock
  • 2 tablespoon lime juice
  • 2 tablespoon fresh coriander (cilantro) chopped
  • Salt and fresh ground black pepper
    Pre-heat oven to 390F. Heat the oil in an ovenproof dish and roast the carrots for 25 minutes or so until lightly golden and tender. Set aside. Melt butter in a large pan, add the onion, garlic, ginger, lemongrass, chili, curry powder and coriander and cook over a low heat for 5 minutes to allow the spices to release their fragrances. Stir in the roasted carrots, coconut milk and stock and bring to the boil. Reduce the heat to low and simmer gently for 8-10 minutes. Remove from the heat and season with salt and pepper to taste. Add the lime juice and coriander and stir well. Serve hot.


Whole Earth Community Supported Agriculture said...

Thanks for the leek recipe. We're enjoying the fresh organic vegetables.
I steamed the red onion, broccoli, and carrots last evening and had it with rice for supper. The grapefruit was very sweet. We're pleased with the


Whole Earth Community Supported Agriculture said...

Hi Sharon,

Want to let you know that last week I prepared all of the veggies and got to taste them all right away except the fennel. Ate the fennel tonight, barely cooked for such a wonderful flavor.

It was a joy to eat such fresh, flavorful and tender treats. The beets reminded me of my childhood days in our own home garden. We ate
a lot of beet tops then moved on to the bottoms. I especially enjoyed the heirloom broccoli that had a nice pungency similar to the Chinese broccoli gai lan, one of my favorite veggies.

Looking forward to tomorrow's treats - its like Christmas in the summer!!!

The Mustard Seed is sooooo convenient. Love the way you keep your produce cool under the damp burlap bags.

Thank you very much.