Chilled Curried Carrot Soup
by Molly Stevens
Most supermarkets carry Madras-style curry powder, which is the type I recommend. I suggest buying a new can at least every six months—curry powder loses much of its punch over time. The 3/4 tsp. curry powder here will give you a fragrant soup with mild warmth. If you like things spicier, just add a bit more.
Serves 4
Yields about 5 cups.
To learn more, read the article:
Stay Cool with a Trio of Summer Soups
2 Tbs. unsalted butter or vegetable oil
1 lb. carrots, peeled and thinly sliced
1 medium onion, chopped
1 large shallot, sliced
2 cloves garlic, chopped
1 heaping Tbs. minced fresh ginger
1 tsp. seeded and minced fresh serrano or jalapeño (about 1/2 a medium-size chile)
1 tsp. ground coriander
3/4 tsp. Madras-style hot curry powder
Kosher salt
3 cups homemade or low-salt canned chicken broth or water
1/2 cup coconut milk
1-1/2 Tbs. fresh lime juice; more to taste
Freshly ground black or white pepper
Fresh cilantro leaves for garnish
Toasted pepitas or pine nuts for garnish
Tip: Venting the lid of the blender prevents the heat from building up inside, which could cause hot soup to spew out all over the kitchen. Draping a dishtowel over the vented lid guards against splatters.
Heat the butter or oil in a wide soup pot over medium heat. Add the carrots, onion, and shallot and cook, stirring occasionally, until slightly softened, about 6 minutes. Add the garlic, ginger, chile, coriander, curry powder, and a generous pinch of salt. Cook until fragrant, another minute. Pour in the chicken broth, cover partially, and bring to a boil over high heat. Reduce the heat and simmer gently until the vegetables offer no resistance when mashed against the side of the pot with a wooden spoon, 25 to 35 minutes. Remove from the heat.
Ladle some solids and broth into a blender, taking care to fill the jar no more than two-thirds full. Before turning on the blender vent the lid by removing the popout center if there is one, or just open the lid a bit. Drape a clean dishtowel over the vented lid. Purée the soup in batches if needed and then strain through a medium sieve. Stir in the coconut milk and lime juice; season to taste with salt and pepper. Chill thoroughly.
Before serving, thin the soup gradually as needed with up to 1 cup of water and adjust the seasonings. Ladle the soup into bowls or cups. Garnish with a few cilantro leaves and the pepitas or pine nuts.
nutrition information (per serving):
Calories
(kcal):
150;
Fat
(g):
8;
Fat Calories
(kcal):
70;
Saturated Fat
(g):
4;
Protein
(g):
5;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
17;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
330;
Cholesterol
(mg):
15;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 59
, pp. 55
August 1, 2003
