From: Aaron
Date: Fri, 16 Aug 2002 11:08:34 -0700
I thought it was about time for a recipe. This one is a gem... I pulled the
base recipe from this great book my mom gave me - it categorized recipes by
wines, so there's the Cabernet Sauv. chapter with all these red meat, rich
recipes and so on. This one came from the Pinot Grigio chapter, but I think
it would go well with J. Riesling or a not-too-sweet Gewurztraminer. I
pulled this from my resin encrusted brain this morning, so I hope I'm not
missing any major ingredients... I mean it looks good as is... ;-)
Enjoy,
Aaron
Spicy Gingered Carrot Soup
1 lb carrots, chopped
2 stalks of celery, ends trimmed and chopped
1 large white onion (maui onions == good), diced
3 tbs finely diced fresh ginger
Throw these items with some olive oil in an unheated large stock pot and
then sautee bringing it to a medium high heat until the onions are
translucent.
While that's cooking (stir regularly) get your spices and stock ready.
4 1/2 cups of chicken stock (one of those big containers from Trader Joes
works fine)
1 tsp ground corriander
2 tsp tumeric
1/2 tsp crushed red pepper flakes (use more if you want it spicier, but a
mellow spice in this dish works great)
1/2 tsp paprika (I grew paprika this summer, so if you can get it fresh,
chop up a couple and put them in with the carrots and other veggies)
2 tbs brown sugar
1 cup coconut milk (I usually just throw the whole can in the mix...it's
about right)
3 tbs lime juice
Once the onions are translucent, pour in the chicken stock and stir. Then
add the corriander, tumeric, red pepper flakes, paprika, brown sugar,
coconut milk, and lime juice. Stir it up, bring it to a simmer, cover and
let it cook for 30 minutes. When it's done cooking let it cool for about 10
minutes.
Throw everything into your food processor - use multiple batches if necessary
(I usually have to run two batches). This will make the soup! Now use some
Kosher salt and fresh ground pepper to season it to your liking.
This should serve about 6 people. Garnish with freshly chopped cilantro -
this is important!!! It tastes good without it, but it's even better with
it. You can also garnish with some toasted sesame seeds. Serve with
sourdough or similar dense bread. You can also serve this cold.
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