|Carrot soup with chopped cashews.|
|Carrot soup and corn fritters.|
Ah, the miracle that is coconut milk. It is like culinary gold. A not-so-secret ingredient. It adds a light, creamy, luxurious element to any meal. It gives every dish just a hint of a wonderful melt-in-your-mouth quality. It steps up the decadence of even a simple offering such as carrot soup.
|Carrot soup served with slices of aged nut cheese and black beans.|
Even with our "old" and increasingly woody carrots it is still amazingly delicious.
|Wild and local morel mushrooms, brown rice, carrot soup, and chopped cashews.|
1 T olive oil
4 cloves garlic, diced
1 T fresh ginger, grated or minced
1 large onion, diced
1.5 pounds carrots, chopped
2 t yellow curry paste
1/2 t ground cumin
1/4 t crushed red pepper
4 C vegetable stock
1/2 C white wine (or 1/4 C white wine vinegar)
1/4 C honey
16 ounces coconut milk
1 t salt
ground black pepper, to taste
In a large soup pot heat the olive oil over medium-high heat.
Saute the onion and carrots for 7-10 minutes until the onions start to turn translucent.
Add the garlic and ginger and cook saute for another 3-5 minutes.
Add the curry paste, cumin, crushed red pepper, stock, wine.
Bring to a boil.
Reduce heat to medium-low and simmer for 30-35 minutes.
Remove from heat and add the honey, coconut milk, salt, and pepper.
Puree the soup until smooth.
Serve as is or topped with chopped nuts, cilantro, black beans, cheese, etc.
|Wild and local morel mushrooms, brown rice, carrot soup, and black beans.|