Monday, November 23, 2009

Very awesome dinner tonight,

so I figured I would share.

Coconut-curry-ginger-carrot soup

1 TBS oil
1 inch + fresh ginger root, peeled and minced
2 small or 1 medium onion, finely chopped
2 cloves garlic, minced
2-3 tsp curry powder, more to taste
3 medium potatoes, peeled and chopped
8 medium carrots, peeled and chopped
1 (14 oz.) can coconut milk, regular or lite
4 cups water, veggie or chicken broth
1 tsp salt, or to taste

Saute ginger in oil in a 6 quart pan until fragrant, about 15 seconds. Add onions and cook over med-low heat until onions are almost translucent, stirring often. Add garlic and curry powder and cook briefly. Add the carrots, potatoes, salt, coconut milk, and broth, stir well and bring to a boil. Lower heat and simmer until veggies are soft. Use either an immersible hand blender or regular blender/processor to puree until smooth. Adjust salt (and curry) as needed.
I considered garnishing it with lightly toasted coconut, but that would have meant I was going to have to toast it, and we were hungry.

(You can substitute sweet potatoes for regular potatoes, or add a bit of cayenne pepper with the curry. Or even a dash of cinnamon.)

1 comment:

Channon said...

Yum! I might have to try it with sweet potatoes...