Tuesday, September 15, 2015

Red Curry Carrot Soup, Fried Rice

Fantastic dinner featuring a carrot soup recipe from 101 cookbooks.
  • carrot soup (recipe from 101 cookbooks
  • fried rice with black vinegar and green peas
  • slow-baked chili tofu (something like this)
  • cucumber-cashew salad (recipe adapted from the asian vegan kitchen)

Simple Carrot Soup with Red Curry Paste
(from 101 cookbooks)

2 tablespoons extra-virgin coconut oil
1 onion, chopped
scant 1 tablespoon red curry paste, or to taste
2 pounds carrots, peeled and chopped - 1/2-inch chunks
1 14-ounce can full-fat coconut milk
1 1/2 teaspoons sea salt, or to taste
1 1/2 cups / 360 ml of water, or to cover
1 lemon or lime

In a large soup pan over medium-high heat add the oil and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 - 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth. This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. And add lemon or lime juice at the end. Serves 4.


Cucumber-Cashew Salad, Slow-Baked Chili Tofu, Fried Rice

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