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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!



Is it really already thursday?

I feel as though it was just saturday and I was spending the afternoon with family, preparing for the upcoming week, and anticipating date night. Now we are (practically) at the same place, with a few undetermined plans. All I know is that I'd rather be anywhere than in our freezing basement, and that I will be making definite plans to achieve a big goal come May, maybe June. Which means I will be making more of these for early weekday mornings. Speaking of, I made a new flavor this week, which I will be sharing with you tomorrow.

This soup (yes, another soup recipe! they even have the same background) is one of those simple and quick recipes that uses things we have in our pantry and kitchen stocks 9/10 out of the year. If you don't really fancy things with curry or coconut milk in it, omit the curry powder and use thick cow's milk or cream instead. It's a beautiful, nutritious, and soul warming soup either way. Perfect for the dead of winter and early spring, or even in the fall after your midsummer carrot plantings have begun to thrive. Not that I would know, so far I've killed almost everything I've attempted to grow; but this is a new year!

I have relied on my memory for this recipe, so the exact measurements for things like garlic and curry powder are estimates. Just start with the smaller measurement and add more according to your taste.

What a novel idea.


carrot coconut curry soup

2 pounds carrots, rinsed and chopped*
enough water or broth to cover

2 Tablespoons butter
1 onion, chopped
a few cloves garlic
2 sprigs sage, leaves only, chopped (about 2 heaping Tablespoons)

about 14 ounces coconut milk
1 - 2 teaspoons curry powder
salt and pepper
fresh sage, crème fraîche or sour cream, toasted bread cubes, as garnish

Combine carrots and just enough water to cover them in a pot. Cover, bring to a boil, and cook until the carrots are soft.

While the carrots cook, heat the butter in a pan and saute the onion, garlic, and sage until fragrant. Remove from heat and set aside.

Pour out the broth from the carrots, reserving for later. Add the onion and garlic, coconut milk, curry powder and about 1 cup of the reserved broth to the carrots. With an immersion blender, blend up the ingredients until smooth, adding more broth or coconut milk until you reach your desired consistency. Taste the soup and season with salt, pepper and curry powder.

Serve hot with toasted bread cubes, a drizzle of crème fraîche, fresh sage, and a bit of cracked black pepper.

yield: 4 - 6 hearty servings


notes:
- *If the carrots are farmed without the use of chemicals (that you can taste), there is no real need to peel them. If the skin has a bitter edge to it, peel them before you chop and cook them.

- You can brown the butter before adding the onion, garlic and sage. Vegan butter doesn't brown like cow's butter does, so we don't do it; but it adds a bit of luscious-ness to it.

- Frying the sage as a garnish is brilliant and delicious. Heat some butter or oil in a pan over medium heat.  When it's hot, add whole sage leaves, cooking until crisp. Lay on a paper towel to cool.

- to toast bread cubes: cut bread into cubes, drizzle and toss with a bit of olive oil, salt and pepper. Spread onto a baking sheet, broil on low, turning every minute or so until browned. a tip for broiling? stay close and don't leave, it is far to easy to burn something completely when using the broiler.


3 Comments

  1. this looks completely and utterly delicious.. omgee.

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  2. I just had a bowl of carrot coconut curry soup at a local restaurant and was hunting down a recipe when I found this. Thanks so much! I can't wait to try it. Maybe later today...

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