Chicken Fish Chanukah

Pesach Rosh Hashana Shabbat

Shavuot Sukkot Tu B'Shevat

Salad Sephardic Side Dishes

Soup Sweets Vegetarian

Today’s recipe is for a simple, tasty curried carrot soup with a little minced ginger and canned coconut milk. Then the soup will be garnished with sugar snap peas, because peas and carrots are such a natural pair.

Ingredients:
Vegetable stock
3-4 tbs butter
Vidalia onions
1 large minced garlic clove
2 tsp curry powder
1 pound of thinly sliced, peeled carrots
1 tbs fresh minced ginger
1 cup peeled, thinly-sliced potato
1 cup sugar snap peas
2-3 tbs fresh chopped mint
Salt to taste

Procedure:
Melt 2-3 tbs of butter in a large, heavy-bottomed soup pot and add 1 1/2 cups of thinly-sliced onion, 1 large minced clove of garlic and 2 tsp curry powder. Cook that until the onions soften up a bit.

Then add about 1 pound of thinly sliced, peeled carrots, 1 tbs fresh minced ginger, 1 cup peeled and thinly-sliced potato and just enough vegetable or chicken stock to cover.

Initially cook the onions on medium heat, so that they soften up without burning. Save a peeled carrot or two and finely dice them to use in the garnish later.

Once the other carrots are pretty much cooked through, use another sauté pan with a tbs of butter to sauté an equal amount of finely-diced Vidalia onion and diced carrot. After it all softens up, add a cup of rough chopped sugar snap peas.

Let it all cook for a minute or two, then turn the heat off and add 2-3 tbs fresh chopped mint.

The potato in the soup is going to help it thicken the mixture as it gets purees. The easiest way to puree is with a handheld immersion blender.

After a couple of minutes, add as much of the can of coconut milk as is needed to give the puree a nice, soupy consistency. Lastly, season it with salt to taste before serving.