culinary adventures of a carnivore diving fork-first into a meat-free lenten promise
Wednesday, April 13, 2011
what do soup, black pumps, and men have in common?
Cold Ginger Carrot and Coconut Soup
I love soup! (And no, that's not the answer to the question.) I like hearty chilis in the winter and light gazpacho in the summer. I like creamy butternut squash soup, white bean and kale soup, lentil stew, tuscan vegetable soup, you name it, I'll eat it. Well, I should take that back. Soup can be a very quotidian thing, but sometimes it's delicious, and this is when it's at its best. I feel the same way about soups as I do about a pair of black pumps, or even a man. They're everywhere, and they run the gamut from cheap and tasteless to fancy-schmanzy, too fussy, and too much work (to make, walk in, or date). Great soup recipes, like men and shoes, take a while to find and a lot of dabbling, but they're out there! And once you find one you like, why waste time on the other ones you aren't wild about? Some call it "pickiness"; I prefer "selectivity". And I'm not sorry about it one bit.
Pureed soup is something that is ridiculously easy to make, but can also be ridiculously unpleasant if you don't do it right. Kind of like a pair of hooker heels or the complete idiot you went out with once. I've tried pureed soups with all different kinds of flavors and vegetable combinations, but nothing is like this one. It's silky and smooth, with just the right amount of kick from the curry, flavor from the ginger, creaminess from the coconut milk, and sweetness from the carrots. It is supposed to be a cold soup, like a summer gazpacho, but can also be served hot (I ate it both ways). The final result is a relatively painless recipe yielding immense happiness - everything you should get out of a relationship (with soup, shoes, or men).
Cold Ginger Carrot and Coconut Soup, adapted from Gourmet
3/4 cup finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon peeled, finely grated fresh ginger
2 tablespoons unsalted butter
1 tablespoon curry powder
1 1/2 pounds baby carrots (about 4 cups)
2 1/2 cups low-salt vegetable broth
1 cup canned lowfat coconut milk
1 tablespoon fresh lime juice
1. In a large heavy saucepan cook chopped scallion, onion, and ginger in butter with curry powder and salt and pepper to taste over medium-low heat, until softened. Add carrots and vegetable broth and simmer covered, 20 minutes, or until carrots are very soft.
2. When carrots are soft, cut heat. Using an immersion blender, purée mixture in batches, adding coconut milk little by little until very smooth. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
3. Thin soup with ice water, as needed, and season with additional lime juice and salt and pepper.