Friday, October 31
This was a good soup for Halloween-Carrot Red Pepper Soup because its bright orange.
(recipe adaped from the Passionate Vegetarian by Crescent Dragonwagon)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped (about 1 cup)
1 tablespoon fresh ginger, peeled and chopped
1 pound carrots (no need to peel), remove ends and cut in chunks
1-2 red or yellow peppers, I used a combination of the mini peppers from HVF, (about 1 cup)
2 tablespoons curry powder (the original recipe called for 3 T), I think I'd use less next time, its a bit overwhelming
6-8 cups vegetable or chicken broth, you can add more if you think its too thick
2-4 tablespoon honey, or to taste
Salt to taste
Chopped cilanto
Plain yogurt or sour cream for a dollop in the finished soup
Heat the butter and oil in a large pot. Add the onion and ginger and saute until the onion softens. Add the carrots and peppers and stir fry for another 5 minutes.
Add the curry powder and cook for another minute. Pour the broth over the vegetables, bring to a boil, turn down the heat and cook for 15-20 minutes for until the carrots are tender. Add the honey and stir in.
Use immersion blender and puree the soup to the degree that you prefer or use a food processor or blender. Serve and top with cilantro and yogurt.
This soup was not one of our favorites. I think I used too much curry powder. I prefer the Autumn Harvest Soup that I posted on October 24. It doesn't use as many carrots but it is a really fabulous soup! http://thayerinthekitchen.blogspot.com/2008/10/saturday-october-24.html
(recipe adaped from the Passionate Vegetarian by Crescent Dragonwagon)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped (about 1 cup)
1 tablespoon fresh ginger, peeled and chopped
1 pound carrots (no need to peel), remove ends and cut in chunks
1-2 red or yellow peppers, I used a combination of the mini peppers from HVF, (about 1 cup)
2 tablespoons curry powder (the original recipe called for 3 T), I think I'd use less next time, its a bit overwhelming
6-8 cups vegetable or chicken broth, you can add more if you think its too thick
2-4 tablespoon honey, or to taste
Salt to taste
Chopped cilanto
Plain yogurt or sour cream for a dollop in the finished soup
Heat the butter and oil in a large pot. Add the onion and ginger and saute until the onion softens. Add the carrots and peppers and stir fry for another 5 minutes.
Add the curry powder and cook for another minute. Pour the broth over the vegetables, bring to a boil, turn down the heat and cook for 15-20 minutes for until the carrots are tender. Add the honey and stir in.
Use immersion blender and puree the soup to the degree that you prefer or use a food processor or blender. Serve and top with cilantro and yogurt.
This soup was not one of our favorites. I think I used too much curry powder. I prefer the Autumn Harvest Soup that I posted on October 24. It doesn't use as many carrots but it is a really fabulous soup! http://thayerinthekitchen.blogspot.com/2008/10/saturday-october-24.html
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