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    GINGERED CURRY CARROT SOUP WITH BELL PEPPERS
    from "Passionate Vegetarian" by Crescent Dragonwagon

    Fireworks in a bowl, bright and bold. A smooth, burnished purée is highly seasoned, and it saturates the palate with layers of flavor that wash over the tongue, one after the other. Rich yet without a drop of cream, the velvety texture contrasts nicely with the bite of fresh ginger and curry. A bowlful is easily turned into a full meal: Just serve it with a scoop of any hearty grain-and-bean-based salad on a plate of arugula and spinach and good crusty bread.

    You want this to be decidedly spicy, so don't be shy about using the upper amount of curry. You also want it decidedly sweet. If the carrots are very sweet naturally (nibble one raw), use less honey; if not, add more.

    Serves 6 to 8
    INGREDIENTS (CLICK TO BUY)

    Cooking spray
    1 tablespoon mild vegetable oil, such as corn, canola, or peanut
    1 tablespoon butter
    1 large onion, chopped
    1 tablespoon peeled and diced fresh ginger, any tough strings removed
    1 pound carrots, stem ends removed, peeled only if the skin is very tough, and chopped
    1 large yellow bell pepper, chopped
    1 large red bell pepper, chopped
    2 to 3 tablespoons curry powder
    10 cups vegetable stock
    2 tablespoons to 1/4 cup honey, or to taste
    Salt to taste
    Minced cilantro (optional)
    Diced yellow bell pepper (optional)
    Seeded and very finely diced fresh jalapeño chile (optional)

    Print recipe
    PREPARATION

    1. Heat the butter and oil in a large nonstick soup pot, or one that has been sprayed with cooking spray. Add the onion and ginger and sauté over medium heat until starting to soften, 3 to 4 minutes. Add the carrots and yellow and red bell peppers and stir-fry for another 5 minutes.
    2.Add the curry powder and cook, stirring, for another minute, or until the curry is browned slightly and is trying to stick to the pot (don't let it). Pour the stock over the vegetables, bring to a boil, turn down the heat to a simmer, cover, and cook for about 15 minutes, or until the carrots are just tender. Remove from the heat. Add the honey and whisk it in. Let cool slightly.
    3.Strain the soup, reserving both the liquid and the solids. Transfer the solids to a food processor and buzz until smooth, adding just enough liquid so the machine runs smoothly. You will have to do this in two batches.
    4.Recombine the vegetable purée with the liquid. Reheat, garnish with the minced cilantro, pepper, and chile, and serve, hot, in heated cups.
    Cook once for 2 meals: Use leftovers as a brightly flavored sauce for a mixture of steamed or stir-fried broccoli, mushrooms, and tofu. Serve over steamed white or brown rice, really, this makes a delightful sauce for almost any vegetable mix; diced cooked potatoes and peas added to it are also memorable.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Pam Original Cooking Spray - $3.99/ea
     6oz
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Ginger Root - $3.99/ea
     6oz
    Earliest Delivery Sat 4/19
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      Red Bell Pepper, Large - $2.99/lb
     Farm Fresh, Lg
     
      FreshDirect Mild Curry Powder - $3.79/ea
     2oz
     
      Health Valley Fat Free Vegetable Broth
    This product is currently unavailable.
     
    Optional Ingredients
      Yellow Greenhouse Bell Pepper, Medium - $4.99/lb
     Farm Fresh, Med
     
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
     

    lb
    Jalapeņo Pepper - $2.99/lb
     Farm Fresh
     
    You May Already Have
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
     48oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
     
      Stiles Apiaries Pure Honey
    This product is currently unavailable.
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
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