Monday, February 9, 2015

Recipe # 52: Roasted Carrot, Ginger & Onion Soup Finished with Curry

As I explained with the first roasted carrot soup I featured, most people like this with curry.  But there are those who don't care for curry, hence the two different recipes.  With this particular soup, I roast  carrots, strips of fresh ginger and the onion together after mixing in a bowl with olive oil and brown sugar.  It not only roasts the vegetables, but coats them with a sweetness.  Although the veggies then go into the soup, the coating dissolves, leaving a sweet undernote.   Also, when  I started pureeing the soup, I started with two of the strips of ginger...if you bite into it after roasting, the impact is still pretty much there, but the ginger is now somewhat candied.  You may want to start this way also, and keep adding the ginger to your own liking.  Same with the curry powder.  I finished off the soup with a little sour cream put into a ziplock bag, cutting the tip, and swirling around the bowl.  Taking a toothpick, you can go any which way you want...you can't really ruin it unless you play with it too much.  Mine sort of took on a flower pattern.  I finished with a few croutons. 

1 1/2 lbs carrots, peeled and cut into sticks            1 3" piece of ginger, cut into 4-5 long strips
1 onion, quartered, with pieces split apart              2 tbsp oil
3 tbsp dark brown sugar                                         1/4 tsp salt
4 cups chicken stock                                              1-2 tsp curry powder, depending how much
pinch of cayenne pepper                                             heat you like

Put carrots, ginger and onion in a large bowl.  Add the olive oil, brown sugar and salt.  Mix with hands.  Place on a parchment lined baking sheet and bake at 400 about 30 minutes, or until carrots just start to brown.  Remove from oven.  In a dutch oven, pour in chicken stock.  Add the carrot mixture, stir until combined.  Bring soup to a boil, then simmer on low for 10 minutes with lid on.  Remove the ginger pieces.  In batches, puree carrot soup mixture, along with 1-2 ginger strips, tasting and adding more if you desire.   Put soup back into dutch oven.  Add curry powder, 1 tsp at a time.   Bon appetit!




             

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