A few weeks ago, we Portlanders were prematurely visited by summer. It was warm and sunny and glorious. Now our days are dark, we are experiencing biblical rain and we have lapsed back into muddy winter weather.
I have tasted the fruits of summer and I am not a happy camper.
Alas, given that I have no choice in the matter, I guess I’ll just have to adapt. And continue eating soup.
Curried Carrot Soup
This soup is invigorating, satisfying and a delight to sniff. To smell, I mean. Lovely as it is, I would not recommend ingesting this soup through the nose.
2 tbsp. olive oil
small onion, diced
1/2 teas. salt
1/2 inch ginger, minced
2 lbs. carrots, peeled and chopped
1 tbsp. curry powder
5 cups water
1/8–1/4 teas. cayenne, to taste (remember, the heat will increase as it sits and the flavor sets up, so it’s best to start small and increase in tinny, little increments)
1 1/2 cups coconut milk (can use low fat, if desired)
1 teas. cinnamon
raisins to garnish
In a large stockpot, heat oil. Add onion and saute for about 2 minutes, until it begins to soften. Add salt ginger and continue sauteing until onions and ginger are soft and fragrant. Add curry powder and stir to coat onion/ginger mixture. Add carrots, water and cayenne. Bring mixture to a low boil than lower temperature and simmer mixture with a lid, stirring often, until carrots are tender and break apart easily with a fork, about 25 minutes.
Using an immersion blender, or in batches in a standing blender, puree soup mixture. Return to stockpot, if using standing blender, and add coconut milk and cinnamon. Mix to combine and let coconut milk heat through. Serve soup with raisins for a delicious flavor contrast.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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