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Google search: Coconut Milk Carrot Curry Soup (click on the three icons to see photos-videos and links to internet recipes)
Carrot Soup (Version #2) with some Sriracha hot sauce.
The cooked pulp from 3 pound of "juiced" carrots.
First submitted: 2012-12-10; Last edited: 2013-01-06
Author: Lies P (Yale affiliation or Yale activities?).
This "coconut milk carrot curry soup" was shared during the YaleCooks potluck dinner (2012-11-28) which followed a bread baking workshop.
Essential Supplies & Ingredients: (about two liters, two quarts)
• 1 onion, medium (chopped)
• 2 celery stalks (chopped)
• 1 red pepper (what type, sweet red pepper or spicey red pepper)
• 1 tomato, medium
• chicken bouillon cubes or soup base, enough to make a total volume of roughly 2 liters or 2 quarts
• butter (??? grams; ??? tablespoons)
• coconut milk (395 grams; 14 oz can)
• curry powder (???)
1) In the pot melt some butter and "brown" the onions using the butter. Add the remaining vegetables and cook until tender.
2) Add about 1 liter (about 4 cups) water.
3) Use an immersion "wand" blender (or a kitchen blender) to make the soup very smooth.
4) Add an additional 0.75 liters (about 3 cups) water. Stir.
5) Add coconut milk (to taste; start with only half a can) and curry powder (to taste).
6) Add salt and pepper (to taste). The amount of seasoning added is determined by the saltiness of the bouillon or soup based used.
7) Serve hot (this soup travels well and can be reheated in a microwave), if possible, with fresh bread!
1) Instead of using chicken bouillon try using a simple homemade chicken stock (described as part of the "wonton soup" recipe).
2) For a richer "roasted" flavor coat the vegetables with olive oil and roast in the oven (350°F) for 20 - 30 minutes until soft (instead of chopping them and cooking them in a pot on the stove). If you want to make a real yummy soup add extra carrots and vegetables to the roasting pan the next time you make a simple "roasted chicken" (whose bones you can use to make the chicken broth; nothing is wasted!).
3) For a fully vegetarian (and non-dairy) option try subsituting olive oil for the butter and using a vegetable stock for the chicken soup.
Assessment and Possible Improvements:
First submitted: 2013-01-06; Last edited: 2013-01-07
Author: Stephen Chin-Bow (Yale College).
I first tasted Belgian carrot soup at a restaurant on Ninth Avenue (in New York City) called "(La) Petite Abeille" ([the] small bee). Although the soup was only the first part of the meal it is the only part of the meal I remember. When Lies made a wonderful Belgian "Coconut Carrot Curry Soup" (see recipe Version #1; above) for a New Haven YaleCooks potluck dinner (2012-11-28) I was inspired to understand this soup. In particular, I was wondering if there is a way to crush the carrots if one does not own an immersion blender, a regular kitchen blender, or a food processor (which describes some Yale residential college student kitchens). The method described in this recipe works, but there are other "non-electrical" approaches described in the "Assessment and Possible Improvements" section.
This weekend I was making some fresh carrot juice, so I wanted to see if carrot soup could be made by cooking the ground carrot pulp and adding the uncooked carrot juice last. By first juicing the carrots, before the shredded pulp is fried-roasted, more nutrients (eg. vitamins) from the carrots may be preserved.
I did not include the carrots, celery, red pepper, or tomato suggested by Lies, because I have not been shopping since the holidays (my pantry is stocked with cooking staples, but my refrigerator was empty this weekend). For the richest flavor I recommended adding these vegetables, essentially the French "mirepoix" combination of flavors.
Essential Supplies & Ingredients: (about three liters, three quarts)
• chicken broth made from the bones of one whole chicken breast or two split breasts (1 quart)
• olive oil (??? grams; 3 - 4 tablespoons)
• whole milk (825 grams; 2 or 3 cups)
• salt, to taste
• pepper, to taste
• curry powder, "Madras" recommended (optional)
1) Prepare a quick chicken broth (remember, "quick" does not mean less flavor).
2) Juice the carrots. Treat yourself to a healthy shot of juice, but save most of the juice for the soup (see step #5).
3) In the frying pan use the olive oil and medium heat to fry the carrot pulp until cooked, perhaps 10 minutes, stirring occasionally. "Browning" is good, burning is bad. Lower heat or add more oil if necessary.
4) Add the cooked shredded carrots to the hot chicken broth. Turn off the heat if it is still on.
5) Add the uncooked carrot juice.
6) Add milk.
7) Add curry power, salt, and pepper (to taste).
8) Serve hot, if possible, with fresh bread!
1) See other options described at the end of Lies' recipe (Version #1).
2) If you do not have chicken bones to make the stock use chicken bouillon (the boullion "paste" sold in jars is tastier than the cubes) as suggested by Lies.
3) As mentioned in the introduction the flavor will be better if you use the vegetables recommended by Lies. Another alternative is to use a flavorful vegetable broth (made from onions, celery, etc.).
Assessment and Possible Improvements:
1) If you want a richer soup use half-and-half, cream, or coconut milk.
2) One non-electrical option for crushing the uncooked carrots is to use a simple "box-grater".
3) Another non-electrical option for crushing the vegetables is to first brown the vegetables as described by Lies, before adding a little water and "steaming" the vegetables to make them softer. Then, using a fork, simply mash the carrots. If you prefer this low tech approach I would finely dice the onions and celery before cooking (Lies, recommends chopped vegetables, but she also suggests using a blender).
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