Thursday, December 22, 2011

Coconut Carrot Curry Soup

This is a really nice soup that you can throw together pretty quickly, but that is really warm and delicous and tastes way more complicated than it really is.

1 can coconut milk (usually I use light, but this was regular and oh, it was so decadent tasting)
5-6c water
2 big leeks
10-12 carrots, chopped
1 tbsp oil
1 inch plug of fresh ginger, chopped
2-3 tsp red curry paste (or to taste)
pinch of salt

Chop everything up, you'll ultimately blend it so don't get too bent out of shape about how they look, but they should be approximately the same size so they cook at the same rate.

Heat the oil in a large pot, toss in the leeks and ginger, and let it brown just a little. Then throw in the carrots. Cook for about 5 minutes. Then pour in the liquid. In general the amounts (like, of carrots/leeks/etc) don't matter so much, it isn't an exact recipe, but you want the liquid to cover the top of the veggies.

Add the salt and curry paste (I use the Thai Kitchen version, which they have in the ethnic section of my regular grocery store). If you like it spicier, add 3-4 tsp, less spicy, add 1. The only thing is, you don't want to overpower the taste of the carrots and end up with what basically just tastes like curry sauce, so I'd taste along the way.

Let it simmer for about 20 minutes, until everything is very soft. Then, blend with an immersion blender or else put it in a big blender. Continue to simmer a bit once blended so the flavors can really combine, then enjoy!

Given that it's basically just veggies and coconut milk it is amazing how rich this tasted, and the color is just amazing and bright. The only work is really the chopping, and then you just let it go- the whole thing takes about half an hour, of which 20 minutes is simmering. Definitely feasible for a nice winter week night dinner!

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