Recipe: Chilled Carrot-Curry Soup
J Vineyards executive chef Mark Caldwell shares his recipe for a silky, Madras curry-spiked carrot-curry soup. It’s wonderful chilled, but can also be served warm.
Ingredients
Chilled Carrot-Curry Soup
- 2 tbsp butter
- 1 large onion, diced
- 3 clove garlic, minced
- 1 lb young, fresh carrots, scrubbed then chopped
- 1 bay leaf
- 3 tbsp Madras curry powder
- 1 tbsp extra-virgin olive oil
- 1 can unsweetened coconut milk, (14 oz/398 ml)
- 3 cup chicken stock
Makes: 6 to 8 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 2 hours, 55 minutes
Pair with your favorite:
Viognier |Chilled Carrot-Curry Soup Cooking Directions
In a heavy medium-sized saucepan over medium heat, melt butter. Add onions and garlic; cook until onions are softened, but not browned, about 5 minutes. Add carrots and 1 tablespoon of curry powder and cook for 5 minutes. Add bay leaf and chicken stock.
Bring to boil, reduce heat, cover and simmer soup for 15 minutes.
In a small saucepan over medium heat, heat olive oil. Add remaining 2 tablespoons of curry powder and cook, stirring for 1 to 2 minutes. Stir in coconut milk and cook until thick-ened, about 10 minutes.
Pour coconut-curry mixture into soup and stir well. Purée (in batches) in a blender until smooth. Adjust seasonings to taste. Cover and chill thoroughly, at least 2 hours.
Makes 6 to 8 servings.
Source: Mark Caldwell, J Vineyards
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