Tipi Creek Farm
Curried Carrot Soup
This is a great way to use up those delicious carrots. Made this soup for Lael and Angelina's wedding and it was a hit...served in little appetizer size cups , it looked spectacular with a full rich taste to match.
2 tbsp. butter
1 lb. carrots, peeled and thinly sliced
1 medium onion, chopped
1 large shallot
2 cloves garlic, chopped
1 heaping tbsp. grated fresh ginger
1 tsp. fresh jalapeno pepper, minced
1 tsp. ground coriander
3/4 tsp. curry powder
3 cups chicken broth or water
1/2 cup coconut milk
1 1/2 tbsp. fresh lime juice
freshly ground black pepper
Cilantro or parsley for garnish
2 tbsp. pumpkin seeds (Pepitas)
In a small pan, toast hulled pumpkin seeds till lightly roasted; set aside for garnish. (These toasted pumpkins seeds are called pepitas.)
In a soup pot, melt butter over medium heat. Add carrots, onion and shallot and cook, stirring occasionally until slightly softened, about 6 minutes. Add the ginger, garlic, chile, coriander, curry powder and a generous pinch of salt. Cook until fragrant; another minute or two. Pour in the chicken broth, cover partially, and bring to a boil over high heat. Reduce heat and simmer gently until the vegetables offer no resistance when mashed against the side of the pot with a wooden spoon, 25-30 min. Remove from heat.
Puree the soup by either blending in batches in food processor or using stick blender in soup pot. Stir in the coconut milk and lime juice; season to taste with salt and pepper. Ladle the soup into bowls and garnish with cilantro or parsley and toasted pepitas.
This soup is also delicious served chilled. If choosing the chilled version, cool completely. Before serving, thin the soup gradually with up to 1 cup water and adjust seasonings. Garnish as above.