Carrot Soup

Saturday, June 28, 2008

There are some obvious benefits to the CSA box-- supporting local farmers, eating more fruits and vegetables,etc. One of my favorite aspects is the forced inspiration-- I have to cook this stuff, and a lot of times that means trying or inventing a totally new recipe (new to me that is).

Here's what I did with several bunches of carrots.

3 tablespoons peanut oil
2 teaspoons cumin
1/2 teaspoon mustard powder
1 teaspoon curry powder
1 tablespoon minced peeled fresh ginger
2 onions, chopped
1 1/2 pounds carrots, peeled, thinly sliced into rounds
finely grated peel of one lime
5 cups chicken broth
juice of 1/2lime
2 tbs plain yogurt

Heat oil in heavy large pot over medium-high heat. Add spices and toast for about 1 minute. Add ginger; stir 1 minute. Add onions, salt and pepper, stir/cook until onions are turning (5 minutes), then add carrots and lime peel, saute for another 3- 5 minutes. Add broth, bring to a boil. Cover and reduce heat to medium-low; cook for about 30 minutes.
Remove cover and raise heat until soup begins to simmer (NOT boil). Turn off heat, puree until smooth. Stir in lime juice; season with salt and pepper. When cooled a little whisk in yogurt.

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