Carrot soup
I had been having stomach troubles all day today (the kind that makes you run to the bathroom about every 5 minutes.. 🙂 ) but I did want to eat something healthy, hoping that it would calm my stomach down… Especially since I have to shoot a wedding tomorrow… Ooo, imagine how that would go in the middle of the ceremony; “Sorry, sorry to interupt but I have to urgently use the bathroom… Could you wait with the ‘yes’ word please?” Haha…. I can imagine the looks on everyones faces!! Not a good idea I guess.. I had still carrots in the fridge that I had been planning to use for something else but that never happened, so I figured I might as well make a lovely soup. And when I saw the recipe in Good Food, I figured it was meant to be..!
Making the soup was pretty straightforward and after some cooking time you use the stick blender to make it all into one creamy soup… O but first you remove the strips of orange zest that you have put in at the beginning….. Huh? Oops…. totally forgot about them until it was all one smooth pulp already… 🙂
So my soup was a little more orangy then it was supposed to be and a little less spicy but that was probably due to my very liberal calculations. You see I was alone tonight as Tom would be out to friends, so I made this recipe for 6 into a recipe for 1.
I never really use a calculator and divide it neatly into 6 parts ofcourse, so I just roughly divided it by 4 I think it was. And well… it could have used a little bit more spices I think. But then it could also be the missing fresh lemongrass (I used powdered lemongrass, as that was the only thing I could find) and the curry powder. I used some sort of curry paste, which I figured would be stronger then the powder… but I guess not.
Despite everything that went wrong, it was still a very tasty soup and the carrots made it rather sweet. In fact it had a great resemblance to pumpkin soup.
Here is the original recipe for 6 (from Good Food september issue 09)
Carrot soup with coconut milk
Equipment
- Immersion blender
Ingredients
- 1 tbsp coconut oil
- 1 onion sliced
- 1 garlic clove chopped
- 2 tsp ginger grated
- 1 red chili deseeded and chopped
- 2 tsp curry powder plus extra
- 500 g carrots trimmed and sliced
- 2 stalks lemongrass bruised
- 2 strips orange zest
- 700 ml vegetable stock
- 400 ml coconut milk
- salt and pepper
- 4 tbsp pumpkin seeds roasted
- few basil leaves optional, for serving
- Heat the oil in a large pan. First add the onion and saute until slightly translucent. Add the garlic, ginger and chili and cook for about 3-5 minutes until soft. Tip in the onion, garlic, ginger and chili, then cook for 3-5 minutes until soft.
- Add the curry powder, the carrots, lemon grass and the strips of orange and then cook for about 15-20 minutes or until the carrots are tender.
- Once the carrots are cooked, remove the lemon grass and the orange and add the coconut milk in. Heat everything up and once hot, use an immersion blender to make a smooth soup. Season with salt and pepper to taste.
- Serve the soup with the pumpkin seeds and the basil leaves on top
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
O and I had this with a very unusual sidedish of braised fennel…. I know, I know… very illogical, but I will explain tomorrow!
