Lunch: Cream of Carrot Soup with Ginger and Curry

Recipe by Andrew Zimmern Andrew Zimmern's Kitchen Adventures Carrots and curry were born for each other and Michael Voltaggio's cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after try

Ingredients

1 tbsp. coriander seeds
2 tbsp. vegetable oil
1/4 c. shallot
1/4 c. fresh ginger
1 1/2 tbsp. madras curry powder
1 tbsp. sambal oelek
2 clove garlic
1 tsp. shrimp paste
2 kaffir lime leaves
kosher salt
3 lb. carrots
4 c. low-sodium chicken broth
3/4 c. fresh carrot juice
2 tbsp. light brown sugar
1 can coconut milk
1 tbsp. lime juice
white pepper
Chopped cilantro and lime wedges

Instructions

In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. In a large saucepan, heat the oil until shimmering. Add the toasted coriander seeds, shallot, ginger, curry powder, sambal oelek, garlic, shrimp paste and kaffir lime leaves and season with salt. Cook over moderately high heat, stirring until fragrant and the vegetables are softened, about 2 minutes. Add the carrots, broth, juice and sugar and bring to a boil. Simmer over moderately low heat until the carrots are very tender, about 30 minutes.
Working in batches, carefully puree the hot soup in a blender or food processor until smooth. Strain the soup through a medium sieve and return it to the saucepan. Stir in the coconut milk and lime juice and bring to a simmer. Season the soup with salt and white pepper. Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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