Sunday, March 23, 2008
Carrot Curry Soup and Cornmeal Biscuits
I’ve always been one to favor chunky soups over smooth, creamy purees. Probably because I was afraid the purees contained an unholy amount of actual cream. I’ve recently figured out that this is not the case. Simply pureeing vegetables will give you a thick, satisfying texture with little or no cream.
I’ll just say up front that I love this carrot soup. It is so thick, rich and loaded with curry flavor. It is mostly made of carrots (shocking, I know) simmered with cumin seeds, red curry powder and some potatoes, which provide extra body and creaminess. Once all your veggies are peeled, it’s really easy, too.
I started with a carrot soup recipe from Once Upon a Tart, a cookbook I really like (and have used mostly for scone recipes and this soup). I opted for coconut milk (reduced fat works fine) to give the soup just a little extra creamy oomph and some more Asian flavor. I honestly thought I would need to punch up the seasoning at the end, but the curry and cumin flavor is perfectly assertive and balanced.
Soup demands bread, rolls or biscuits on the side, so I made these cornmeal biscuits from Cooking Light. For a lighter recipe, they worked really well AND you can make them easily in one bowl; you don’t have to bother with a pastry blender either, just work the very cold butter in with your fingers. The only change I made was to use all whole wheat pastry flour instead of half AP, half whole wheat. Also, they needed a good 4 or 5 extra minutes in the oven.
If you’re celebrating Easter today, have fun! I think I’ve made lamb for the past 3 or 4 years, but today we’re cooking all Asian food. As has been customary for the past 3 years, we were awakened at 6:30am by some lunatic in our building who plays Christian rock CD’s excessively loudly (penetrating ear plugs loud) once a year on this day…awesome. And by that I mean, not awesome.
Carrot Curry Soup
Adapted from Once Upon a Tart by Frank Mentesana and Jerome Audureau
I like the flavor and medium-spicy heat level of Spice Islands red curry powder. If you have a very spicy curry powder, use the lower amount.
Serves 4 to 6
1/2 tablespoon butter
1 tablespoon olive oil
1 large white onion, chopped
Salt and freshly ground black pepper to taste
2-inch piece fresh ginger, peeled and chopped fine (about 2 tablespoons)
1 generous teaspoon cumin seeds
2 to 3 teaspoons red curry powder
2 pounds carrots, peeled and chopped
1 pound russet potatoes, peeled and chopped (about 2 small)
3 cups low-sodium chicken broth, plus up to 1 cup additional for thinning soup
1 (14 oz.) can coconut milk (lowfat or regular), divided
2 fat lime wedges, plus additional for serving
chopped cilantro, for garnish
Heat the butter and oil in a large soup pot over medium-low heat; add the onion, season with salt and pepper and cook, stirring occasionally until very soft and lightly browned, about 8 to 10 minutes. Add the ginger, cumin seeds and curry powder; cook for about 3 more minutes, stirring continuously. Add the carrots and potatoes; stir for 2 minutes. Add 3 cups of the chicken broth and 1 cup of the coconut milk. Season again with salt and pepper, as desired. Cover and bring to a boil. Reduce heat to maintain a steady simmer and cooked, covered, until carrot and potato is very soft, 20 to 30 minutes.
Remove from heat and use a hand-held immersion blender to puree soup. You can also do this in batches in a blender. You should have a very thick consistency. Return to low heat and add the remaining coconut milk, reserving about 3 tablespoons for garnish. Add up to 1 additional cup of chicken broth to get the consistency you want. Squeeze in the juice from the 2 lime wedges. Taste and add more salt and pepper or lime juice as needed.
Ladle into bowls and drizzle with coconut milk in a swirl pattern. Sprinkle with cilantro and serve with lime wedges.