Food recipes
Coconut Curry Carrot Soup
Coconut Curry Carrot Soup
Ingredients:
4 cups Vegetable Stock
8 carrots, chopped
1 onion, diced
2 tablespoons chopped fresh ginger
3 tablespoons chopped fresh thyme
2 bay leaves
3 garlic cloves, minced
2 potatoes, peeled and diced
1 cup coconut milk
Directions:
Kosher salt and freshly ground black pepper to taste
½ cup sour cream
Juice of ½ lemon
1 tablespoon stemmed, chopped fresh cilantro
Dash of white pepper
1. In a large saucepan, bring the vegetable stock to a boil.
2. Add the carrots, onion, ginger, thyme, bay leaves, garlic, and potatoes. Simmer for
about 1 hour, stirring occasionally, until all the vegetables are very soft.
3. Remove the bay leaves. Then, using an immersion blender, puree the soup until
smooth.
4. Stir in the coconut milk, and season with salt and pepper. Strain the soup through a
fine-mesh sieve china cap.
5. In a small bowl, whisk the sour cream with the lemon juice, cilantro, and white
pepper. When well mixed, transfer to a bottle with a squeeze top. Chill for at least an
hour.
6. About 15 minutes before you plan to serve the soup, remove the bottle of sour
cream from the refrigerator. Ladle the soup into large soup bowls. Garnish each
serving by squeezing some of the sour cream in a zigzag pattern onto the soup.
SWEET VICTORY
“AMAR’E
I try to avoid desserts, especially when I am in season, because it’s important that I
concentrate on eating a well-balanced diet and if I do that, there’s no room for sweets.
Once in a great while, though, I give in and have a chocolate chip cookie or a scoop of
ice cream.
On the occasions that I treat myself, ice cream is my first choice. My favorite flavor
is butter pecan. But when Max and I make homemade Vanilla Bean Ice Cream, I must
admit this is a close second.
Although I don’t eat dessert very often, our kids are allowed to have dessert when
they finish a sensible dinner. We have rules, though. In addition to being responsible
for eating all of their dinner, the kids have to take care of their own dishes before they
are allowed dessert. Like me, the kids are all ice cream lovers, and there is always
ice cream in the freezer.
Besides ice cream, we love the cookies, cakes, and pies that Max makes for us, and
has taught me to make. We like to spend time mixing up Rice Krispies Treats or
brownies together. It’s kind of our thing as a family. The kids’ favorite thing to make is
dessert. Sometimes we save the homemade brownies or cookies for dessert that night,
but most of the time, we just can’t keep from eating them as soon as they come out of
the oven.
Ingredients:
4 cups Vegetable Stock
8 carrots, chopped
1 onion, diced
2 tablespoons chopped fresh ginger
3 tablespoons chopped fresh thyme
2 bay leaves
3 garlic cloves, minced
2 potatoes, peeled and diced
1 cup coconut milk
Directions:
Kosher salt and freshly ground black pepper to taste
½ cup sour cream
Juice of ½ lemon
1 tablespoon stemmed, chopped fresh cilantro
Dash of white pepper
1. In a large saucepan, bring the vegetable stock to a boil.
2. Add the carrots, onion, ginger, thyme, bay leaves, garlic, and potatoes. Simmer for
about 1 hour, stirring occasionally, until all the vegetables are very soft.
3. Remove the bay leaves. Then, using an immersion blender, puree the soup until
smooth.
4. Stir in the coconut milk, and season with salt and pepper. Strain the soup through a
fine-mesh sieve china cap.
5. In a small bowl, whisk the sour cream with the lemon juice, cilantro, and white
pepper. When well mixed, transfer to a bottle with a squeeze top. Chill for at least an
hour.
6. About 15 minutes before you plan to serve the soup, remove the bottle of sour
cream from the refrigerator. Ladle the soup into large soup bowls. Garnish each
serving by squeezing some of the sour cream in a zigzag pattern onto the soup.
SWEET VICTORY
“AMAR’E
I try to avoid desserts, especially when I am in season, because it’s important that I
concentrate on eating a well-balanced diet and if I do that, there’s no room for sweets.
Once in a great while, though, I give in and have a chocolate chip cookie or a scoop of
ice cream.
On the occasions that I treat myself, ice cream is my first choice. My favorite flavor
is butter pecan. But when Max and I make homemade Vanilla Bean Ice Cream, I must
admit this is a close second.
Although I don’t eat dessert very often, our kids are allowed to have dessert when
they finish a sensible dinner. We have rules, though. In addition to being responsible
for eating all of their dinner, the kids have to take care of their own dishes before they
are allowed dessert. Like me, the kids are all ice cream lovers, and there is always
ice cream in the freezer.
Besides ice cream, we love the cookies, cakes, and pies that Max makes for us, and
has taught me to make. We like to spend time mixing up Rice Krispies Treats or
brownies together. It’s kind of our thing as a family. The kids’ favorite thing to make is
dessert. Sometimes we save the homemade brownies or cookies for dessert that night,
but most of the time, we just can’t keep from eating them as soon as they come out of
the oven.
Printed from https://recipe.bluelayer.org/recipe/63780/coconut-curry-carrot-soup