Animals quote

"Animals give their lives to feed us, so it's on us to eat every part of them. It's a form of respect, and it's a better way to live than just treating meat as a disposable commodity." —Seamus Mullen, Chef


Carrot and Red Thai Curry Soup

Before heading out to Denver for vacation, I made an Indian Spiced Carrot Soup with Ginger, from Bon Appetit magazine. It was tasty enough, but I wasn't thrilled with it. I nearly tripled all the spices to get it to the level I wanted, and even then—after using an immersion blender—I just couldn't get it velvety smooth. But we ate it anyway.

Last weekend we had friends over, and I took another stab at the soup, this time channeling Denver's Root Down restaurant and its Organic Carrot & Red Thai Curry Soup. That soup was luscious, smooth as velvet and with the perfect pow! of curry. It was love at first sip.

Here is my version of the soup, using the original Indian Spiced Carrot Soup with Ginger recipe as a humble base and taking it from there. My one suggestion is to constantly taste and season the soup to your liking—that's the only way you'll get this to work for you.
The soup paired with my good friend Derek Lee's
recipe for Caramelized Onion Bread Pudding
• 2 teaspoons dried coriander or 2-3 teaspoons of coriander seeds
• 1/2 teaspoon yellow mustard seeds
• 3 tablespoons sesame oil
• 1/2 teaspoon curry powder (preferably Madras)
• 1 tablespoon minced peeled fresh ginger
• 2 cups chopped onions
• 1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
• 1 lime, zested
• 1-2 tablespoons red curry paste; more to taste
• 4 cups Thai culinary stock (can be found at Wegmans) and 1 cup vegetable stock (if you can't find the Thai stock, use 5 cups of vegetable stock)
• 2 teaspoons fresh lime juice
• 1 cup light cream

1. Grind coriander and mustard seeds in spice mill.
2. Heat sesame oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute.
3. Add ginger; stir 1 minute.
4. Add onions, season with salt and pepper, and sauté until onions begin to soften, about 3 minutes.
5. Add red curry paste, thoroughly incorporating it. Add the lime zest and carrots. Cook down for 5-10 minutes, until carrots are tender.
6. Add 5 cups total broth; bring to boil. Reduce heat to medium-low; simmer uncovered until about 30 minutes. Cool slightly.
7. Working in batches, puree in blender until smooth. If you want the soup to be super smooth and light, then pass the soup through a mesh sieve, pressing all the liquid out of the solids. Discard the solids (or keep to make carrot ravioli) and put the liquid back into the pot.
8. Add lime juice, and more red curry paste to taste. Add 1 cup of cream if you'd like it a little creamy, more if you'd like the soup to be thicker. Finish with salt and pepper.

1 comment:

  1. So excited to try this, I love this soup at Root Down and am looking to steal it at home.