Fantastic new tunes from the latest Belle & Sebastian project..................................................................this is the track: the party line---------
This is a combination of carrots and coconut milk which along with the fresh cilantro and the red curry powder make one of the most perfect soups I have ever tried out. I substituted coconut milk (only because I didn't have that in my pantry at that time) with coconut cream and water until I reached the desirable coconut milk consistency. I also made red curry powder from scratch which is no other than mixing ground coriander, ground cumin, chili pepper, red pepper and cardamon together. If you are not a chili person, you can simply pass with the chili/red pepper addition. It will be delicious either ways. Recipe follows.
Coconut curry carrot soup (adapted from A cozy Kitchen)
2 tablespoons coconut oil (or olive oil) 2 small shallots, minced
3 garlic cloves, peeled and smashed
7 small carrots, peeled and diced (equals to about 2 cups of carrots)
1 tablespoons red curry powder
2 teaspoons freshly grated ginger
3 cups vegetable broth
1 1/2 cups coconut milk
1/2 teaspoon table salt, plus more if needed
Fresh cilantro, for garnish
In a medium pot, heat the coconut oil, over medium heat. When the oil is hot, add the shallots and cook until translucent, about 5 minutes. Next, add the garlic cloves, carrots, red curry and fresh ginger; stir until everything is thoroughly mixed and cook for about a minute, until very fragrant.
Mix in the veggie broth and coconut milk. Once the mixture reaches a slight simmer, turn the heat to low, cover the pot and allow to cook for 20 minutes, until the carrots are tender when poked with a fork.If you have an immersion blender, puree the soup until smooth. If you don’t have one, no biggie. Carefully add the soup to the blender (you’ll have to do this in a few batches) and puree the soup, being sure you allow the hot air to escape (if not, you’ll have a bit of an explosion on your hands).
Adjust the soup’s consistency, if you like. I added about 1/2 cup of veggie broth to thin it out just a bit. Next, salt to taste. (I added about 3/4 teaspoon of salt).Divide the soup between bowls and garnish each one with a sprinkling of freshly chopped cilantro
/red curry powder making in my favorite marbled french kitchen style pestle and mortar/
We had dinner at Bocado recently. The place is making a really good burger (that's what it actually is famous for) but what I absolutely loved was the fact that you can have really wonderful salads. The quinoa and the black rice ones were probably my favorites..One of the cons: the small portions, but hey! maybe it's for the better, don't ya think? ;)