3 tablespoons butter, divided use
1 tablespoon vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
1 jalapeno chile, seeded and finely chopped (optional)
2 large carrots, peeled and diced
1 teaspoon turmeric
2 cups red lentils, rinsed
2 bay leaves
6 cups water or chicken broth
1 15-ounce can unsweetened coconut milk
Juice and zest of half a lime
1 teaspoon mustard seeds (optional)
Plain yogurt and coriander leaves for serving
Heat 2 tablespoons of the butter and the vegetable oil in a soup pot over medium heat and sauté the onion, garlic, ginger, chile, and carrots until the onions are just coloring, around 5 minutes. Stir in the turmeric, lentils, bay leaves, and water or broth, and bring to a simmer. Lower the heat and simmer, partially covered and stirring occasionally, until the lentils are soft--around 30 minutes.
Add the coconut milk, salt, and lime juice and zest, and simmer another five minutes. Heat the remaining butter in a small skillet and fry the mustard seeds until they are just popping, around 1 minute. Stir them into the soup, taste for salt and lime juice, and serve topped with plain yogurt and coriander leaves. Serve over rice, like a stew, or in bowls as soup.
Serves 4-6
Source
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Sunday, December 11, 2011
Wednesday, November 2, 2011
Carrot-Thyme Soup with Cream
3 pounds baby carrots
2 quarts vegetable or chicken stock
2 sprigs fresh thyme
1/3 cup honey
1/2 cup heavy cream
Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Remove from heat and puree completely, then stir in honey and cream. Taste, then add salt as needed.
Use a little warm broth if the soup needs thinning.
Serve while warm with a sprig of thyme on top.
Source
2 quarts vegetable or chicken stock
2 sprigs fresh thyme
1/3 cup honey
1/2 cup heavy cream
Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Remove from heat and puree completely, then stir in honey and cream. Taste, then add salt as needed.
Use a little warm broth if the soup needs thinning.
Serve while warm with a sprig of thyme on top.
Source
Friday, October 21, 2011
Curry pumpkin soup with chicken skewers
Pumpkin soup:
800g butternut pumpkin, peeled & chopped
1 apple, peeled & chopped
100g shallots (or a small onion), chopped
1 garlic clove, chopped
1 small carrot, chopped
4 tablespoons butter
1 pinch paprika
1 teaspoon curry powder (or more to taste)
1 tablespoon fresh ginger, grated
1 litre chicken broth
1 can coconut milk, or else a good few shakes of coconut milk powder
black pepper
Chicken:
2 chicken breasts
5 skewers
peanut oil
4 tablespoons soy sauce
2 tablespoons chilli jam or sweet chilli sauce
1 teaspoon sesame seeds
Fry shallots, garlic and carrots in butter, add pumpkin and apple together with paprika, curry, and ginger. Add chicken broth and simmer for 20 min. Add coconut milk, puree and season to taste.
Cut chicken into 1cm cubes and thread onto skewers. Fry in peanut oil, and deglaze in soy sauce. Brush over with chilli jam/sweet chilli sauce and coat with sesame seeds.
Serve soup in bowls, and place two chicken skewers over each bowl. Serve.
What do the food critics say? Is there any more? Well, except for Lukan, but he did eat one bowl willingly. If you count "three spoonfuls of soup for one piece of cheese" as "willingly".
What does the cook say? The peeling and chopping is a bit of a pain, but it's otherwise easy and fancy looking enough to serve at a dinner party. I used a Thai marinade for the chicken though (coconut milk, ginger, garlic, chopped onion, fish sauce, fresh & ground coriander, cumin) and grilled the skewers instead of frying them. I also think less coconut milk for the soup is better - enough so you can taste it, but not so much out drowns out the more subtle ginger.
Adapted from a recipe book at the house we stayed in on the Canary Islands.
Tuesday, September 20, 2011
Pumpkin chestnut soup
1 onion, diced
1 carrot, diced
50g ginger, grated
750g pumpkin, cut into cubes
300g cooked chestnuts
400ml coconut milk
200ml chicken stock
200ml cream
salt and pepper to taste
Cook onions and ginger in oil until onions are transparent. Add carrot, pumpkin and 200g of the chestnuts, cook briefly.
Add stock and coconut milk, cook for 20 min. Blend and season. Serve with the remaining chestnuts.
Source: the pumpkin stand in the next village
1 carrot, diced
50g ginger, grated
750g pumpkin, cut into cubes
300g cooked chestnuts
400ml coconut milk
200ml chicken stock
200ml cream
salt and pepper to taste
Cook onions and ginger in oil until onions are transparent. Add carrot, pumpkin and 200g of the chestnuts, cook briefly.
Add stock and coconut milk, cook for 20 min. Blend and season. Serve with the remaining chestnuts.
Source: the pumpkin stand in the next village
Monday, September 19, 2011
Carrot Ginger Soup
2 lbs carrots, peeled or scrubbed and chopped
4 cups stock
1 ½ tsp salt
Optional: 1 medium potato, chopped (for heartier soup)
½ cup chopped onion
¼ teaspoon cumin
2 T grated ginger
Bring to a boil, carrots, stock, salt, potato, and onion and cumin. Cook until carrots are tender, about 15 minutes. Add grated ginger and process until smooth. Stir in 1 cup dairy of your choice (or coconut milk). Chill until cold. Garnish with grated apple.
You can also add nutmeg, cinnamon, mint, and even puree it with almonds or cashews for added protein.
Source
4 cups stock
1 ½ tsp salt
Optional: 1 medium potato, chopped (for heartier soup)
½ cup chopped onion
¼ teaspoon cumin
2 T grated ginger
Bring to a boil, carrots, stock, salt, potato, and onion and cumin. Cook until carrots are tender, about 15 minutes. Add grated ginger and process until smooth. Stir in 1 cup dairy of your choice (or coconut milk). Chill until cold. Garnish with grated apple.
You can also add nutmeg, cinnamon, mint, and even puree it with almonds or cashews for added protein.
Source
Squash-Apple Soup with Thai Red Curry
2 teaspoons olive oil
1 small butternut pumpkin, peeled, seeded and cubed (about 4 cups)
1 apple, cored, peeled and diced
2 leeks, white part only, washed and sliced
1 small carrot, peeled and sliced
½ stalk celery, finely chopped
1 T chopped fresh basil
2 teaspoons Thai red curry paste
4 cups basic vegetable stock
2 cups water
1 T brown sugar
2 teaspoons sea salt or more to taste
thinly sliced chives
Thin strips of orange zest
In a 4-quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown.
Add the curry paste and cook, stirring constantly, for one minute.
Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.
Cool for 30 minutes, then puree until absolutely smooth.
Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and orange zest, if desired.
Source
1 small butternut pumpkin, peeled, seeded and cubed (about 4 cups)
1 apple, cored, peeled and diced
2 leeks, white part only, washed and sliced
1 small carrot, peeled and sliced
½ stalk celery, finely chopped
1 T chopped fresh basil
2 teaspoons Thai red curry paste
4 cups basic vegetable stock
2 cups water
1 T brown sugar
2 teaspoons sea salt or more to taste
thinly sliced chives
Thin strips of orange zest
In a 4-quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown.
Add the curry paste and cook, stirring constantly, for one minute.
Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.
Cool for 30 minutes, then puree until absolutely smooth.
Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and orange zest, if desired.
Source
Arame stir fries
Olive oil
½ onion, chopped
2 cloves chopped garlic
1 tsp chopped ginger (optional)
½ cabbage, chopped
2 carrots, chopped
½ cup dry Arame (soaked in water for 5 minutes and rinsed)
1 T sesame oil
Ponzu (soy and citrus sauce. If you don’t have Ponzu, add lemon to soy sauce or tamari)
2 cups cooked quinoa (1 cup washed quinoa cooked in two cups of water for 15 minutes)
Salt and pepper
Saute chopped onion in olive oil on medium high, stirring until soft and brown around the edges. Add garlic, ginger, carrots and cabbage and saute, stirring frequently, until cabbage is soft. Add sesame oil and arame and stir for a few more minutes. Generously sprinkle wtih Ponzu. Salt and pepper to taste. Combine with quinoa and serve with toasted sesame seeds sprinkled on top.
Or: Take out the ginger and substitute edible pea pods for the cabbage.
Or: Stir fry garlic and a mixture of fresh greens in olive oil and sesame oil (broccoli leaves, broccoli, broccoli rabe, cilantro, and mizuna). Add arame and season with ponzu. Sprinkle with sesame seeds if you want.
Source
½ onion, chopped
2 cloves chopped garlic
1 tsp chopped ginger (optional)
½ cabbage, chopped
2 carrots, chopped
½ cup dry Arame (soaked in water for 5 minutes and rinsed)
1 T sesame oil
Ponzu (soy and citrus sauce. If you don’t have Ponzu, add lemon to soy sauce or tamari)
2 cups cooked quinoa (1 cup washed quinoa cooked in two cups of water for 15 minutes)
Salt and pepper
Saute chopped onion in olive oil on medium high, stirring until soft and brown around the edges. Add garlic, ginger, carrots and cabbage and saute, stirring frequently, until cabbage is soft. Add sesame oil and arame and stir for a few more minutes. Generously sprinkle wtih Ponzu. Salt and pepper to taste. Combine with quinoa and serve with toasted sesame seeds sprinkled on top.
Or: Take out the ginger and substitute edible pea pods for the cabbage.
Or: Stir fry garlic and a mixture of fresh greens in olive oil and sesame oil (broccoli leaves, broccoli, broccoli rabe, cilantro, and mizuna). Add arame and season with ponzu. Sprinkle with sesame seeds if you want.
Source
Split Pea Soup
1 pound dried green split peas
2 carrots, peeled
2 ribs celery
1 onion
1 parsnip
1 leek (3 inches of green left on, root trimmed, split lengthwise + washed well)
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon dried tarragon, or 1-2 T chopped fresh
4 cups vegetable broth
4 cups water
Salt and pepper to taste
2 tablespoons chopped flat-leaf parsley
Dice carrots, celery, onion, parsnip and leek. Heat oil in a large, heavy pot over low heat. Add the diced vegetables and cook until wilted, 10 to 12 minutes. Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, broth and water.
Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about an hour. (If you are cooking in a crock pot, just add chopped vegetables and everything else to the pot and cook for 8-10 hours).
Remove bay leaf and thyme sprigs, if used. Season to taste with salt and pepper. You can let it sit for awhile to thicken. Then when ready to serve, heat it up and stir in the parsley.
Source
2 carrots, peeled
2 ribs celery
1 onion
1 parsnip
1 leek (3 inches of green left on, root trimmed, split lengthwise + washed well)
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon dried tarragon, or 1-2 T chopped fresh
4 cups vegetable broth
4 cups water
Salt and pepper to taste
2 tablespoons chopped flat-leaf parsley
Dice carrots, celery, onion, parsnip and leek. Heat oil in a large, heavy pot over low heat. Add the diced vegetables and cook until wilted, 10 to 12 minutes. Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, broth and water.
Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about an hour. (If you are cooking in a crock pot, just add chopped vegetables and everything else to the pot and cook for 8-10 hours).
Remove bay leaf and thyme sprigs, if used. Season to taste with salt and pepper. You can let it sit for awhile to thicken. Then when ready to serve, heat it up and stir in the parsley.
Source
Cauliflower Cheese Soup
2 cups potato chunks
2 cups cauliflowerets
1 cup chopped carrot (about 3 large carrots)
3 medium cloves garlic
1 cup chopped onion
½ tsp salt
4 cups water or vegetable stock
1 ½ cups grated cheddar
¾ cup milk
¼ tsp. dill weed
¼ tsp. ground dill or caraway seed
¼ tsp. dry mustard
black pepper to taste
¾ cup buttermilk
scallions, to serve
Place everything except cheese, milk, herbs and buttermilk together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree until smooth and creamy.
Transfer to a kettle and whisk in the grated cheddar, milk, dill weed, ground dill or caraway seed, mustard and pepper.
(Optional: Steam or sauté in butter 1 ½ cups more cauliflowerets. Add these to the soup).
Just before serving whisk in buttermilk. Serve topped with chopped scallions and extra cheese.
Source
2 cups cauliflowerets
1 cup chopped carrot (about 3 large carrots)
3 medium cloves garlic
1 cup chopped onion
½ tsp salt
4 cups water or vegetable stock
1 ½ cups grated cheddar
¾ cup milk
¼ tsp. dill weed
¼ tsp. ground dill or caraway seed
¼ tsp. dry mustard
black pepper to taste
¾ cup buttermilk
scallions, to serve
Place everything except cheese, milk, herbs and buttermilk together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree until smooth and creamy.
Transfer to a kettle and whisk in the grated cheddar, milk, dill weed, ground dill or caraway seed, mustard and pepper.
(Optional: Steam or sauté in butter 1 ½ cups more cauliflowerets. Add these to the soup).
Just before serving whisk in buttermilk. Serve topped with chopped scallions and extra cheese.
Source
Roasted Carrot Dip
1 ½ lbs carrots, ends removed
3 T extra virgin olive oil
2 T freshly squeezed lemon juice
2 minced garlic cloves
2 teaspoons ground cumin
1 t sweet paprika
1 t ground coriander
½ t salt
1/8-¼ t cayenne, depending on how hot you want it
Scrub carrots, slice lengthwise, and cut into chunks. Lay in a flat pan big enough for all carrot pieces to have space around them.
Drizzle with 1 T of the olive oil, and mix to coat. Roast at 425 F for 10-15 minutes or until soft, turning once.
Combine the carrots and all other ingredients in a food processor. Mix until smooth. Can add more lemon juice or more oil if it is too thick.
Serve with crackers or as a spread on bread.
Source
3 T extra virgin olive oil
2 T freshly squeezed lemon juice
2 minced garlic cloves
2 teaspoons ground cumin
1 t sweet paprika
1 t ground coriander
½ t salt
1/8-¼ t cayenne, depending on how hot you want it
Scrub carrots, slice lengthwise, and cut into chunks. Lay in a flat pan big enough for all carrot pieces to have space around them.
Drizzle with 1 T of the olive oil, and mix to coat. Roast at 425 F for 10-15 minutes or until soft, turning once.
Combine the carrots and all other ingredients in a food processor. Mix until smooth. Can add more lemon juice or more oil if it is too thick.
Serve with crackers or as a spread on bread.
Source
Carrot Fennel Risotto
4 cups vegetable stock
2 T brandy
1 ½ cups diced fresh fennel bulb (about 1 large)
2 carrots, diced
½ cup chopped yellow onion
2 T olive oil
1 cup uncooked Arborio rice
1 cup good quality white wine
¼ cup chopped fresh basil
½ cup chopped fresh Italian parsley leaves
Heat the stock in a saucepan until hot, and keep on low. Place the brandy and 2 T of the stock in a 2-quart pot that has a tight-fitting lid over medium heat. Add the fennel, carrot, and onion.
Stir to coat, cover, and cook for 10 minutes, stirring occasionally. Set aside, uncovered, when fork tender. Meanwhile, in a heavy bottomed sauce pan over medium heat, heat 2 T olive oil and add rice when hot, stirring to coat.
Add the wine and stir until absorbed. Add hot stock, ½ cup at a time, stirring constantly until absorbed each time.
Add the vegetables, basil, and parsley with the last addition of stock and stir.
When stock has been absorbed and the rice is creamy and tender, transfer to a warmed serving bowl. (Add ½ cup freshly grated Parmesan cheese if desired). Salt and pepper to taste. Garnish with parsley or fennel sprigs.
Source
2 T brandy
1 ½ cups diced fresh fennel bulb (about 1 large)
2 carrots, diced
½ cup chopped yellow onion
2 T olive oil
1 cup uncooked Arborio rice
1 cup good quality white wine
¼ cup chopped fresh basil
½ cup chopped fresh Italian parsley leaves
Heat the stock in a saucepan until hot, and keep on low. Place the brandy and 2 T of the stock in a 2-quart pot that has a tight-fitting lid over medium heat. Add the fennel, carrot, and onion.
Stir to coat, cover, and cook for 10 minutes, stirring occasionally. Set aside, uncovered, when fork tender. Meanwhile, in a heavy bottomed sauce pan over medium heat, heat 2 T olive oil and add rice when hot, stirring to coat.
Add the wine and stir until absorbed. Add hot stock, ½ cup at a time, stirring constantly until absorbed each time.
Add the vegetables, basil, and parsley with the last addition of stock and stir.
When stock has been absorbed and the rice is creamy and tender, transfer to a warmed serving bowl. (Add ½ cup freshly grated Parmesan cheese if desired). Salt and pepper to taste. Garnish with parsley or fennel sprigs.
Source
Carrot sorbet
1 cup sugar
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice
Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.
If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.
If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.
Source
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice
Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.
If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.
If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.
Source
Sunday, September 18, 2011
Spicy carrot and lentil soup
½tsp chilli flakes
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.
Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.
Source
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.
Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.
Source
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