Spicy carrot ginger soup #3


This soup is very tasty, healthy, and a great way to use up excess carrots. Seriously, there are 6 oz. of carrots in every bowl! And it's not really spicy, but it definitely has more going on than regular carrot ginger soup.

1.5 oz. unsalted butter (3 tbsp.) (can substitute olive oil, or use half of each)
6.7 oz. yellow onion, chopped (1 onion)
0.3 oz. garlic, minced (2 cloves)
0.8 oz. ginger, finely chopped (a little more than 1/8 cup; can use more if desired)
24 oz. carrots, peeled and diced (works with 1 lb. of carrots as well)
4.0 oz. white wine
32 oz. vegetable stock (or chicken stock)
1 tbsp. Thai red curry paste
fresh ground black pepper
dash of cayenne pepper

Seriously, a lot of carrots!

ate.2012.06.27.c1.jpg ate.2012.06.27.c2.jpg
Chopping the carrot is the hard part. Here's the onion, garlic and ginger.


Heat a large pot over medium-low heat 3 tbsp. unsalted butter. Add the onions and garlic and heat for several minutes until translucent.

Add the ginger and cook for a few more minutes.

Increase the heat to high and add the white wine. Boil for a few minutes to reduce the wine slightly and boil off the alcohol.

This dish can be made with vegetable or chicken stock. For chicken, I use my own chicken stock when I can, but it takes exactly one 32 oz. stock in an aseptic package with no leftover, so it's very convenient. I used 1.5 oz. (by weight) of More Than Gourmet vegetable stock base with 30.5 oz. of hot water.

Add the stock and carrots and bring back to a boil. Skim off any foam that forms on top of the liquid and discard. The soup is quite thick when done, yet it has no thickener other than carrots. You could add more stock to stretch it and make a thinner soup.

Reduce the heat, cover, and simmer for 45 minutes or until the carrots are tender.

When done, add the Thai red curry paste. I use Thai Kitchen which just contains red chili pepper, garlic, lemongrass, galangal (Thai ginger), salt, spices, and kaffir lime. It's vegan (and gluten-free), too. You could also just use curry powder.

Purée the soup using a blender or food processor in batches. Because of the amount of blending required to purée the carrots, I found that a stick blender isn't a very efficient for this soup. Transfer to a large bowl to adjust the seasoning. Add salt, pepper, and cayenne pepper to taste.

Makes 4 10 oz. servings. Easily doubles. I've made it in the past and gotten 12 oz. servings.

With vegetable stock it's vegetarian. Replacing the butter with olive oil it's vegan. It should be gluten-free. And lactose free if you substitute for the butter. Hey, it's even nut-free and soy-free. We can accommodate almost any food choice or allergy with this recipe!

More or less based on this recipe, scaled and some of the preparation steps modified.

This soups also freezes well. I like to vacuum seal it and reheat it by bringing a pot of water to a boil, adding the frozen bag, bringing back to a boil, reducing the heat to simmer, and simmering, covered, for 20 minutes.

This is almost the same recipe as the original, but I incorporated the modifications from #2 and added some more pictures.

About this Entry

This page contains a single entry by Rick Kasguma published on June 27, 2012 9:34 AM.

Sautéed arugula, sardines and rice was the previous entry in this blog.

CSA Week #4 (2012) is the next entry in this blog.

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