I hope you are enjoying Winter as much as I do. I have been covered in snow for the good part of this year, and mind you, the year just began. Well, more like I had to go away to see the real Winter, but who wouldn’t want to wander in waist-deep snow in -20C temperatures? My desire for Winter is more or less satisfied now, since I burried myself under the snow and made snow angels every chance I had. My bucket list has also been revised and reduced by several points.
Now it seems like the snow and cold caught up with me, since we experience snow storms across Germany. Well, not that the amount of snow would increase much, but it’s the wind that causes trouble.
Those days when this happens, I like to stand by the window, with a hot cup of tea, and watch how the leaves and raindrops dance in the air, enjoying the coziness of my appartment. But there is one more thing to round this, and it’s the delicious smell coming from the kitchen.
I have been home for only few days, but I’ve already had my share of cooking. One of the things I made was this soup, which I think is perfect for this kind of weather. Quick and warming it’s an easy one pot dish for the whole family. The coconut milk and coriander give it that little oriental twist. It’s perfect for freezing, I mean if there are any leftovers. And did I mention it’s also vegan?
Preparation time: 10min Cooking time: 30min
4-5 big carrots (ca 600g)
5-6 medium big potatoes (ca 600g)
300g (2 cups) of frozen peas
2 garlic cloves
1L of vegetable stock
400ml (1 ¾ cups) coconut milk
2 Tbsp curry powder
ca 2cm big piece of ginger (or 1 Tbsp ground)
2 Tbsp sesame oil
pinch of sugar
salt and pepper
Peel the carrots and potatoes and cut into ca 2cm (ca 1‘ ) pieces. Peel the onions, garlic and ginger and chop into fine cubes. Pour the sesame oil to a big pot, add the onions and sear over a high heat for 2 minutes. Season with curry powder. Add the ginger and garlic and sear for another few minutes. Add potatoes, season with salt and pepper and let it cook for another 5 minutes then pour the vegetable stock. Bring to the boil, then let it simmer over a medium heat for few minutes. Lower the heat and add the carrots and coconut milk, and let it cook for another 10min.
Add the peas and cook for additional 10-15min or until the potatoes cubes are soft.
In the meantime, rinse the coriander and chop. Season the soup with lemon juice and a pinch of sugar. Serve hot, garnished with coriander.
4 responses to “Carrot soup with an orienal twist”
Looks fantastic Kate. Keep up the great work (:
Thanks Nick, I will try :)
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Love the Asian twist on this!
Thank you Kathryn! me too :)
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