General Soup
Source:New York Times
Prep Time:10-30 Minutes
Servings:2
So Mark Bittman who has a food blog on NYT is our current food guru, and we absolutely loved this recipe of his. He tends to be a little stingy with spices, so I would suggest using heaped spoons. Also, we added a few drops of Blair’s Death Sauce at the end for that extra kick
Ingredients:
| 2 | tablespoon | butter |
| 1/2 | medium | onion (red) chopped roughly |
| 3/4 | pound | carrot peeled |
| 1/4 | teaspoon | cumin powder |
| 1/4 | teaspoon | turmeric |
| 1/4 | teaspoon | coriander powder |
| 1/8 | teaspoon | chili powder |
| 2 | cup | vegetable stock |
| 1 | cup | coconut milk |
| 1/2 | lime juiced | |
| to taste | black pepper ground | |
| to taste | salt (kosher) | |
| cilantro chopped |
Directions:
1. Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots (should be cut into 1/2-inch coins after peeling) along with the spices. Stir and cook until softened, about 10 minutes.
2. Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
3. If you have an immersion blender, puree the soup in the pot. If not, wait until the soup cools slightly, and puree in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Make sure you are using unsweetened coconut milk. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
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