Friday, April 24, 2009

Carrot Ginger Soup

Ingredients:
  • Carrot 3 normal size (1 ½ lb), chopped
  • Ginger 1 inch, graded
  • Onion 1 medium size, finely chopped
  • Garlic 2 cloves, finely chopped
  • Coconut milk ½ can
  • Vegetable Stock 1 ½ cups
  • Curry powder 2 tsp
  • Coriander 1 fistful finely chopped
  • Butter 1-2 tbsp
  • Olive oil (just a bit)
  • Zest and juice of 1 lemon
  • Salt, pepper, kayan pepper (optional)
  • Scallion, finely chopped for garnish

Sauté the onion in butter/olive oil (2 minutes), add garlic (1 minute) add curry powder, salt, pepper, kayan (3 minutes) add ginger (1 minute) add carrots, sauté for 5 minutes then add vegetable stock and let cook, low heat for 15-20 minutes until carrots are tender. Let cool down a bit, add coconut milk, coriander and lemon juice/zest and blend well until very smooth … taste and adjust the seasoning. Garnish with fresh chopped scallions. Noosh e jaan!

2 comments:

  1. Hello Bardia. Are you excited? I'm your first commenter!

    ReplyDelete
  2. BOYAN! This is VERY exciting!!

    ReplyDelete