I had found a recipe on SK for a carrot soup, but I couldn't find white miso paste at HEB, so I had to find another recipe. I used this one from food network. Well the ginger isn't the strongest flavor here, and the soup definitely tastes like carrots. I liked it though. I added some extra spices - paprika and cumin. I didn't add much, so there's definitely room for more flavor if you want to experiment. It wasn't something I fell in love with right away, but I ended up having it a few times and liking it. It tastes like carrots, but it works.
*this was the adjusted recipe that I used
1 tablespoons sweet cream butter
1 onions, peeled and chopped
3 cups chicken broth
1 pounds carrots, peeled and sliced
1 tablespoons grated fresh ginger
.5 cup yogurt
Salt and white pepper
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. [I used my immersion blender in the pot.] Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add yogurt, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
*this was the adjusted recipe that I used
1 tablespoons sweet cream butter
1 onions, peeled and chopped
3 cups chicken broth
1 pounds carrots, peeled and sliced
1 tablespoons grated fresh ginger
.5 cup yogurt
Salt and white pepper
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. [I used my immersion blender in the pot.] Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add yogurt, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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