Saturday, January 30, 2010

Curried Carrot Soup

Day 19: Holy Carotene, Batman!

Tonight, Jay and I watched Julie & Julia and have both decided that while Julia is pretty damn cool, Julie left us unimpressed. No need to trash talk her (there has apparently been well enough of that over the blogosphere in general) but what did impress us was that she cooked 524 French recipes in 365 days and somehow managed to retain a full time job and not get fat. I mean, seriously. If I cooked and ate like that I would probably weigh 365 lbs at the end of the 365 days. So no Pâté de Canard en Croûte for us, instead we have soup. Yes, more soup. Today its more carrot soup, this time an Indian spiced carrot soup. To come up with this recipe I combined about three - two of which were sent by friend Erica (keep em coming guys):

Curried Carrot Soup

1 tbsp ghee (clarified butter)
1 medium onion, diced
3 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp curry power
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp coriander
a pinch to 1 tsp red pepper flakes (depends on the spice in your curry)
1/2 granny smith apple, diced
3 cups carrots, peeled and sliced
4 cups vegetable broth
1/2 cup milk or nonfat plain yogurt
1 tbsp lime juice
salt and pepper to taste

In a soup pot heat ghee over medium heat and add onions and cook for 5-6 minutes. Add spices, ginger, garlic and apple and cook for 4-5 minutes longer until everything is evenly browned and the spices are aromatic. Add carrots and broth and bring to a boil. Lower heat to a simmer and cook for 10-15 minutes until the carrots are very soft. Take off heat and blend soup with an immersion blender or food processor. Add milk, lime juice, and salt and pepper to taste. I served with naan - recommended.

Jay's review:

4 yums (out of 5)!. He doesn't want to add anything else (it is day 19)