Has anyone else been caught up in new episodes of the X-files lately? Well it just so happens that my husband is an X-files junkie from twenty years ago. So we’ve been watching, and you know there is David Duchovny to check out but what I’ve been looking at is Gillian Anderson’s hair. Scully, you know the character, with her red locks. So I’ve been thinking about becoming a carrot top or a “ginger”. So this soup right? We are coming back the states in a couple weeks and we will see how much courage I have when I see my old hairdresser.
I know you’ve had carrot ginger soup before. I’ve made it a few times before and I have determined that it can be screwed up. My first attempt, I followed the recipe in a cookbook I own and nearly burnt my mouth off. Usually I’m a good little eater. Not so much that night. So we went to work in my little kitchen in Okinawa.
The yellow curry gives it a spice and the orange juice and brown sugar a bit of sweetness, just enough. And of course the coconut milk makes it nice and creamy. They bring out the best in carrot and ginger and give it a decidedly Asian twist. That’s what happened when you live in Japan. Suddenly you want to put coconut milk or miso in everything. Not that that’s necessarily a bad thing Enjoy!
- 1 medium onion, chopped finely
- 2 lbs carrots, chopped finely
- 3 Tablespoons ginger, shredded
- 1 Tablespoon olive oil
- 3 cloves garlic
- 1 teaspoon salt, divided
- 1 Tablespoon plus 1 teaspoon yellow curry paste
- 1 ½ Tablespoon orange zest
- 5 cups vegetable broth
- ½ cup orange juice (fresh squeezed is best)
- 1 cup coconut milk
- 1 ½ Tablespoons brown sugar
- chopped cilantro for garnish
- chopped peanut for garnish
- In a large stockpot over low-medium heat add olive oil, garlic, ginger, and onion. Sautee for about 4-5 minutes until soft and translucent. Add carrots, salt, curry paste and orange zest. Cook for several more minutes until carrots start to brown and soften.
- Add vegetable broth and bring to boil, then lower temperature to a simmer. Simmer for about 20-30 minutes until carrots are very soft. Puree with a stick blender or in batches in blender.
- Add back to stockpot and add orange juice, brown sugar, and coconut milk.
- Garnish with cilantro and chopped peanuts.