Sunday, January 22, 2012

Soup's On!

I love the fact that the phrase, 'Soup's On' has a history. A way to call everyone to the dinner table was as easy (and apparently inticing) as yelling out those two words.
The trivia doesn't end here. Genesis of soup is as far reaching as the very beginning of cooking itself. Makes perfect sense to think that from the beginning, humans threw ingredients in a pot that were local to them. Suddenly every culture on our planet has a recipe that is unique to their ethnicity. I personally never ate a soup I didn't like. I could eat soup at every meal every day for the rest of my life. You may not fall into this extreme soup eating continuum, but still, you are sure to enjoy this recipe.
However, etiquette experts still say to eat your soup. No drinking, or worse yet slurping! Why you may ask? Because it is considered part of the meal. Try this soup tonight.Yell 'Soup's On', and watch everyone come running. Let me know how it turns out!

Spicy Carrot Soup

2 tablespoons Olive Oil
1 shallot, thinly sliced
2 teaspoons fresh ginger, peel, cut and chop small
1 tablespoon curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 cup water
4 cups vegetable broth
6 large carrots, peeled and cut into small pieces
1 banana, peeled and sliced
1 13.5 oz. can of light coconut milk

Heat oil in large saucepan over medium heat. Add shallot, saute for 3 or 4 minutes. Stir in ginger and cook 1 minute. Add curry powder, cayenne pepper, turmeric and 1/2 cup water. Cook 2 minutes and stir so all ingredients are well mixed.
Add carrots, banana,and vegetable broth. Bring to a boil.
Once boiling, reduce heat to a simmer, uncovered for 35 to 40 minutes, or until carrots are soft.
Puree soup in a blender or food processor. return soup to pot, and stir in coconut milk. Stir soup.
Ladle into bowls. Yell, 'Soup's On'!

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