Thursday, August 28, 2014
Indian Spiced Glazed Carrot Soup
I never think to make carrot soup. Who makes carrot soup? As I mentioned in a previous blog post, carrots used to be a vegetable I was afraid of because I kind of placed them in the same category at potatoes, a starchy root full of sugar. I got in the habit of only buying two or three carrots a week, at most, mainly to use in mirepoix or maybe to shred one in a salad. So imagine my surprise, when taking inventory in my fridge looking for possible ingredients for a batch of soup or stew, I looked at the four large carrots I had in a different light.
I had made carrot soup a couple of times but it has been years (due to the fact I was afraid of them, lol), and in fact I wrote two blog posts about it;
http://tracysfoodandthought.blogspot.com/2008/06/homeruncarrot-soup-and-roasted.html, and http://tracysfoodandthought.blogspot.com/2011/07/carrot-soup-w-apple-and-ginger.html.
This time I was curious about someone else's take on carrot soup so I took out my favorite cookbook, "How to Cook Everything Vegetarian" by Mark Bittman, and found "Glazed Carrot Soup". Well, I knew how to glaze carrots, it's one of my Xmas dinner side dishes, and I knew how to make soup, and yes, it was simply combining the two methods together! Glaze the carrots first, and then continue on and make soup!
Since I wanted a deeper more substantial meal I knew I wanted to add red lentils, just about 1/2 c. and I also decided to give it a bit of an Indian spice twist using garam masala and red curry paste (1 tbl each). Mark's recipe suggests sugar, honey or maple syrup as the sweetener for the glaze, and I thought honey would be the appropriate way to go, given the rest of the ingredients. I did use my pressure cooker, but this could easily be done without, and only taking about 15 minutes longer.
Indian Spiced Glazed Carrot Soup
1 tbl each, olive oil and butter
1-2 tbl sugar, honey, or maple syrup
4 lg carrots
1/2-3/4 c. water
combine all ingredients in a sauce pan, bring to a boil, reduce heat, cover and cook until carrots are slightly tender, about 5 min. Take cover off, increase heat to med high and cook until the liquid reduces to a thick glaze, about 5-10 min. Add
1 tbl garam masala
1 tbl red curry paste
Stir to coat carrots and cook until fragrant. Add
1/2 red lentils (rinsed if you like)
4-6 c. water
or if you want to make more it decadent
1 can coconut milk, either full fat or "lite", and water totaling 4-6 c.
I thought about doing this version, but I really wanted to taste the merit of the soup without the flavor and fat of coconut milk, not to mention the calories!
Bring back to a boil and cook until lentils are done, about 25 minutes, OR if using a PC, Lock the lid on, bring pressure to high, lower heat and cook 8-10 min. (let pressure come down naturally or release pressure, how much time you have to finish the soup is the only factor)
Red lentils do not hold their shape and will dissolve into the soup, which is fine because this is a blended soup anyway. An immersion blender is the easiest and fastest way to make smooth, but if you have to use a traditional blender you need to let the soup cool down a bit, but still be careful when blending hot or warm soups.
This soup was sooooo good the only thing wrong with it is that it only made three servings! (2 c. each, 200 calories per serving approx.) I can't wait to make it again, I think the spice measurements were perfect, no changes need to be made at all. Of course you can make it without any spices and still have "Glazed Carrot Soup"! Give it a go and let me know what you think! Enjoy!