Nummy fresh carrots!
Last night I made the first spring dish from “A Year in a Vegetarian Kitchen’ which was Curried Carrot-Apple Soup with Golden Tofu cubes (minus the tofu cubes). It was a simple recipe using:
3/4 of a pound of apples (I used golden delicious)
3/4 of a pound of carrots
2 tablespoons minced ginger root
2 teaspoons of curry powder
1 tablespoon of canola oil (I used organic grass fed ghee)
1 quart vegetable broth (mine was homemade from salad making scraps)
1/2 cup coconut milk
salt to taste
Cook the chopped and peeled apples and carrots with oil on medium to high heat until tender. Add ginger and curry powder, cook for 3 more minutes. Add broth and cook for 10 more minutes. Finally, add the coconut milk and cook for a couple more minutes. Put it in the food processor in two batches, salt to taste and it’s done!
It was a very simple recipe that produced a fantastically aromatic and warming soup. It took me only an hour to make including the homemade broth, which I boiled while peeling and chopping the carrots, apples and ginger. The only change that I would make for my family would be a little less ginger. It was a tad too spicy for Miles. He happily ate it, but I mixed a little rice cereal in with his to tone it down a bit. It was really very satisfying especially with a slice of my homemade honey wheat sourdough bread. I will definitely make it again, perhaps next time with the golden tofu cubes. I tend to limit the amount of tofu I eat because overdoing it can make me a little nutsy. I would also recommend this soup to anyone wanting to do a digestive cleanse… if you know what I mean.
