Tuesday, November 23, 2010
Curried Carrot Ginger Soup
just a quick note to tell you about the soup I unvented last week. Well, I actually unvented it a few weeks ago, and re-un-vented it again last week. Curried carrot soup, idiot's delight.
There is a japanese farmer at the market who sells fresh ginger every fall. This is really fresh, with soft white skin, moist and succulent with barely any difference between the skin and the interior. It's beautiful. I bought a chunk of it and a mess of fresh carrots.
Cut up the carrots, slice the ginger, chop some onions. Saute the onions and ginger with curry powder in some olive oil. When the onions are soft add the carrots and a bunch of chicken broth. I use canned. You would make your own from a local, free range, heritage bird. you could use vegetable broth if the vegetarians were coming. Simmer the whole thing until the carrots are soft, about 30 minutes or so depending on how small you chopped the carrots. Plunge the immersion blender in and whir the shit out of the fucker, as Bill Buford would say. add a dollop of heavy cream and some honey if the carrots weren't sweet enough and you are set.
I like to eat it with a french roll from La Brea, the kind that you buy frozen and "cook". If you ate bread you would no doubt make your own with yeast sauvage and hand ground grains.
Love ya, Elise