Spicy Carrot Soup

26 Apr

This fabulous spicy carrot soup is very similar to my pumpkin soup. I started by caramelizing a yellow onion (more time will make it sweeter, less time more savory). Then I scrubbed one pound of carrots and chopped them into rough 2-inch pieces. I steamed these until very soft.

I threw the carrots, a small amount of leftover cooking water, a can of coconut milk, lots of garam marsala and cumin, smaller amounts of ancho chili, smoked paprika, turmeric, ginger, black pepper, and salt. Puree until smooth, luscious, and thick. To finish, I stirred in the onions. Of course, there are many directions to take this. Any Indian or Thai spices/curry mixes would be great. Another variation would be sage and rosemary with Gorgonzola or goat cheese crumbled on top. I paired this dish with one of Mom’s homemade stouts. Enjoy!

Spicy Carrot Soup with Mom's Stout

Advertisements

2 Responses to “Spicy Carrot Soup”

  1. Eddie April 29, 2011 at 5:18 pm #

    This is a thing I must do more research into, thank you for the post.

  2. Turk May 9, 2011 at 9:09 am #

    Very true! Makes a change to see soenome spell it out like that. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: