Cream of Carrot Soup with Ginger and Curry

By Andrew ZimmernPublished: Aug 29, 2013

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Yields:

6 - 8 serving(s)

Cook Time:

30 mins

Total Time:

1 hr

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Andrew Zimmern's Kitchen Adventures Carrots and curry were born for each other and Michael Voltaggio's cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after trying it. At home I don't do anything with liquid nitrogen or as many bells and whistles as Michael does in his restaurant, nor should you. That's the joy of dining out, to see what great chefs can do. On the home front, I love taking that inspiration and creating dishes like this one.

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Ingredients

1 Tbsp. coriander seeds
2 Tbsp. vegetable oil
1/4 cup shallot
1/4 cup fresh ginger
1 1/2 Tbsp. madras curry powder
1 Tbsp. sambal oelek
2 clove garlic
1 tsp. shrimp paste
2 kaffir lime leaves
kosher salt
3 lb. carrots
4 cups low-sodium chicken broth
3/4 cup fresh carrot juice
2 Tbsp. light brown sugar
1 can coconut milk
1 Tbsp. lime juice
white pepper
Chopped cilantro and lime wedges

Directions

1. Step 1In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. In a large saucepan, heat the oil until shimmering. Add the toasted coriander seeds, shallot, ginger, curry powder, sambal oelek, garlic, shrimp paste and kaffir lime leaves and season with salt. Cook over moderately high heat, stirring until fragrant and the vegetables are softened, about 2 minutes. Add the carrots, broth, juice and sugar and bring to a boil. Simmer over moderately low heat until the carrots are very tender, about 30 minutes.
2. Step 2Working in batches, carefully puree the hot soup in a blender or food processor until smooth. Strain the soup through a medium sieve and return it to the saucepan. Stir in the coconut milk and lime juice and bring to a simmer. Season the soup with salt and white pepper. Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges.
  
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