Curried Carrot Soup
The first thing I’m going preheat a couple of pots here, a big soup pot and put that on about medium high from my Curried Carrot Soup. Okay. Out of the refrigerator I’m going to grab big sack of baby carrots that ready to use like from the grocery store. And a little butter and from back here I’m going to get a big onion, couple of bowls and a lot of garlic, I got a big white onion here and you could use yellow skin onion too, that’s fine.
There go the big onion all chunked up. I’m going to get some oil and some butter in the bottom of my soup pot here which is way too hot. Get that onion right in there because it’s screaming hot. Remember to save a little bit for your sauce. Certainly this Curried Carrot Soup it’s quick cooking because you use the baby carrots which are not really baby carrots. They are just big carrots that they put through a process to make some look like baby carrots.
But they are small and you don’t have to chop anything, you just open the sack off and this is a big sock. I think it was weigh 18 or 20 ounces and you get it right in groceries department. Put the whole thing in there with the onions and this is how we’re going to cheat the soup and get it to cook quicker. Were going to sauté if first over pretty high heat and let the sugars start to develop and then carrot start to get nice and tender. Okay. This is a mild curry paste, if you like yours super spicy you can use the hot. Just fold that and stir it in.
And this Curried Carrot Soup I eat all the time in one of my favorite restaurants in New York called Thalia and I go there and I could just leave on that soup. So, I just came up with a quick knock off to make at home and I’m not in the city. That’s where I get some of my recipes. You know I enjoy them out at dinners and then I just try and figure out how to make a quick knock off and a little kayan sauce, again you can use a kayan powders as well brown kayan pepper. I like mine with a little zing there So, I’m going to put it in and get two teaspoon of it.
Now I’m just going to go ahead and add my stock, maybe about of quarts of that and when this comes up to a boil we’re going to have a big heads start on this soup because we took the time to sauté the carrots. Take a few minutes to sauté the carrots and let it get nice and tender, in overall you can make a very quick cooking soup. If you put it all in the pot at the same time and you boil the carrot it take a lot longer. Get a big heat start with that sautéing. Pull a little salt and look at that my perfect orange Halloween soup Curried Carrot Soup. And now for the big finish. Wait till you check this out. Just put on big pile of sour cream into a plastic fruit storage bag. Then I sort of squish it up into the corner there and make in a makeshift pastry bag.
Then I’m going to just take the tiniest little nick out of the corner just like that and then stat in the centre, make a spiral around your soup bowl and then you just take a sharp knife and just do like this. Pull the knife through and you make like a little spider web effect. Cool right? Now I’m going to take a couple of chives, hide them in the middle there and it looks like you have a little chive spider going on. Cool.
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