Subj : St. Placid 05
To   : All
From : Dave Drum
Date : Thu May 06 2021 17:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Placid Baker's Carrot-Ginger Soup W/Curry & Coconut Milk
 Categories: Vegetables, Herbs, Curry, Soups
      Yield: 3 1/2 quarts
 
  1 3/4 lb Carrots; washed well
           - unpeeled
      3 tb Olive oil; divided
      2 ts Kosher salt; more to taste,
           - divided
           Fresh cracked black pepper
      2 c  Onions; fine diced
      5    Ribs celery; fine diced
      1 sm Knob ginger; peeled, minced
      1 tb Coriander seed or ground
           - coriander
      1 tb Curry powder
    1/2 ts Turmeric
     13 oz Can unsweetened coconut
           - milk
 
  Set the oven @ 425ºF/218ºC.
  
  Trim the root end off each carrot. Roughly chop the
  carrots into 2" pieces. Cut lengthwise through the
  carrots at the thicker parts. Transfer carrots to a
  rimmed sheet pan. Toss with 1 tablespoon olive oil, 1
  teaspoon kosher salt, and freshly cracked black pepper
  to taste. Transfer pan to oven and roast for 25 minutes
  or until edges begin to caramelize in places.
  
  Meanwhile, in a large pot, heat 2 tablespoons of olive
  oil over high heat with the onions, celery, and ginger.
  As soon as you hear a sizzle, turn the heat down to low,
  season with a pinch of salt, stir, cover, and cook for
  15 minutes. Remove lid every so often, letting the
  condensation drip back into the pot, to check on the
  vegetables; stir to be sure the vegetables aren’t
  sticking or browning - the goal here is to get the
  vegetables soft, not to brown them (though a little
  browning is fine).
  
  If you are using whole coriander seeds, toast in a small
  skillet until fragrant and beginning to brown. Use a
  mortar and pestle to grind them into a fine powder. Once
  the onions, celery, and ginger have cooked for 15
  minutes, add the coriander, curry powder, and turmeric.
  Stir to combine.
  
  Add the roasted carrots and the can of coconut milk.
  Fill up the empty can with water and add to the pot. Do
  this once more. Add the remaining teaspoon kosher salt.
  Bring to a simmer. Use an immersion blender to purée
  until smooth. Alternatively transfer to a food processor
  and purée in batches.
  
  Taste. Adjust taste as desired. Simmer to thicken if
  necessary; add more water if too thick.
  
  RECIPE FROM: https://alexandracooks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Ignoring all I know about pig's feet I eat them anyway.
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