Sunday, December 18, 2011

Curried Carrot and Cilantro Soup

My refrigerator is reaching its bleakest moment... it is emptying .... Yes, we skipped a week of grocery shopping. No luxury of options so our stomachs were asking for some creativity. I need something to start a dinner of apricot glazed chicken drumsticks (Yes, we are having it again because it was so good!) and pan-fried brussels sprouts. I pulled my vegetable drawer in the fridge and I had only a few carrots and some sprigs of cilantro left. 


How about carrot soup? Ya I know... not appealing at all. I am sure with some innovation it will be an awesome soup! And it did turn out really great. My food critic (aka hubby) gave thumbs up too! 


I like the depth of curry powder. It makes food tastes so exotic and rich. This spice definitely adds some $$ value to a plain old carrot soup. The use of cilantro was really quite a genius as it brings out a citrus-y and healthy taste. I know cilantro may not be everyone's favorite but it has a place in our house. Yea!!!



Recipe (Serves 3 -4) 
Ingredients:
  • 3 medium Carrots, peeled and cut into dices
  • 1 Onion, peeled and chopped
  • 1 handful of Cilantro, chopped
  • 1 tbsp Curry powder
  • 2 cups Beef stock (you can use chicken or vegetable stock)
  • 1/2 cup Water
  • Salt and pepper to taste
  • Heavy cream (optional) 
  • 2 tbsp Olive oil
Steps:
  1. In a heavy saucepan, heat olive oil on medium heat. Add in chopped onions and stir well. 
  2. When onions turn transparent, add in carrots. 
  3. Stir for 2 minutes and add in beef stock and water. 
  4. Let it boil on medium heat until the carrots turn very tender. Use a fork to test. 
  5. Add in cilantro and simmer for 2 minutes. 
  6. Using an immersion handheld blender or a liquidizer, blend the soup until all ingredients are fine. Be careful as soup is very hot. 
  7. Return the saucepan with soup to low heat. 
  8. Season the soup with curry powder, salt and pepper. Simmer for another 5 minutes. 
  9. Serve with a drizzle of heavy cream.