As reported, I have been experimenting with soups this winter…here on the East End of Long Island, we’ve been getting socked with snow (our back deck still looks like this), so nice steaming bowls of delicious soup are in order.
This soup — carrot ginger soup — isn’t normally thought of as being particularly Southeast Asian, but when you start adding coconut milk, plus coriander, cumin and curry, who’s to say it’s not? A bonus for vegan readers….it’s also non-dairy.
If you don’t have mustard seeds (common ingredient in many Indian curries) — it’s not a deal killer. Just skip that step. The other ingredients are easy to find. I generally always use coconut oil for Asian dishes, but any vegetable oil will do. Enjoy!
Carrot Ginger Soup With Curry Spices
2 tablespoons coconut oil
1 tsp mustard seed
1 small white onion, chopped
2 tsp coriander
2 tsp cumin
1 tbsp curry powder (I prefer a hot Madras)
4 cups chopped carrots
4 cups vegetable broth
1 cup orange juice
4-inch piece finely grated fresh peeled ginger
1 tablespoon lemon juice
1 can (14-oz) of coconut milk
Heat the coconut oil in a large pot over medium-high heat. Add mustard seeds; when they pop, add onions and sauté until translucent. Mix in the coriander, cumin, curry powder and stir, making sure onions are coated. Add the carrots, then the vegetable broth, orange juice, ginger and lemon juice. Boil, then simmer until carrots are tender, about 20 minutes or so. Remove from heat. Puree in a food processor until smooth. Return the mixture to the pot and pour in the coconut milk; heat and serve.
I like to save a drop or two of the coconut milk to dollop on top of the soup, as it looks nice when served….you can always garnish with thyme or parsley, too.