Here’s my favorite culinary dichotomy:
This late-summer soup stands astride two seasons, pulling up carrots, onion and ginger root to form the base, while the garnish of fresh herbs holds fast to the last of summer. The ginger, along with spicy curry paste, warms the senses, while cooling coconut milk refreshes. The carrots themselves are both the silky-smooth purée and the quick-cooked crunch suspended inside. It’s a light and satisfying meal ideal for these few weeks leading to our autumnal equinox; a time of paradoxical concoctions, like sleeveless turtlenecks.
Even more perplexing is that this soup is equally delicious served hot or cold. So warm up—or cool off—with a bowl. You’ve never known carrots to be so deep.
Curried Carrot-Ginger Soup
1 tablespoon safflower or vegetable oil
1 large carrot, cut into matchsticks
2 pounds carrots, scrubbed and thickly sliced
6 slices fresh ginger root, peeled
1 medium white onion, chopped
4 cups low-sodium chicken or vegetable stock
1 cup unsweetened coconut milk
1 teaspoon red curry paste*
Salt and freshly ground pepper
1 scallion, cut into matchsticks
1 Tbsp. cilantro leaves
1 Tbsp. finely chopped basil
Heat the oil in a large saucepan or stockpot. Add the sliced carrots and ginger, cooking over moderately high heat, stirring occasionally, until the carrots are crisp-tender and starting to brown. Add the onion and cook until softened.
Add the stock, coconut milk and curry paste to the carrots and bring to a boil. If necessary, add water so the carrots are completely submerged. Bring to a boil and simmer until the carrots are very tender, about 20 minutes. Puree the soup with an immersion blender or, working in batches, transfer the soup into a blender or food processor and puree until very smooth. Return to the saucepan, bringing the soup back to a simmer. Season with salt and pepper and adjust the consistency to taste by continuing to simmer for a thick soup or adding additional liquid for a thinner soup.
Stir the carrot matchsticks into the pureed soup and cook just until softened, a minute or two. Ladle the soup into bowls and garnish with the scallion, cilantro and basil.
The soup may be made in advance and refrigerated up to two days. Serve warm or chilled.
*If red curry paste is unavailable, substitute 1 tablespoon curry powder and crushed red pepper flakes to taste.
Editor’s Note: Angela Denstad Stigeler writes a food column each week for the Caledonia Argus. She, her husband and their two young children live in Caledonia.
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