Rhode Islanders are used to temperamental weather. Last week during a respite from the floods, my dad called to boast that it was in the '90s -- 92 degrees to be exact -- and the first time this year that he turned on the AC in the car. When my mom got on the phone a few minutes later she said they were expecting snow the next day. That's New England weather for you -- unpredictable.
Perhaps that's why New England is home to so many delicious, seasonal, soul-soothing soups. No matter what time of the year it is in New England soup always tastes just right. Marjorie Druker and Clara Silverstein prove this point deliciously in their New England Soup Factory Cookbook, which includes over 100 soup recipes. The recipes run the gamut from classics like lobster bisque to ethnic specialties like Tuscan Ribollita.
Thanks to our dear Rhode Island family friend, Jo-Ann, I am the proud owner of this wonderful cookbook which includes a stellar recipe for vegetarian Indonesian Carrot Soup made with creamy coconut milk, minced fresh ginger, and sherry.
With its velvety texture and mixture of sweet and spicy ingredients, such as honey and crushed red pepper flakes, it makes an ideal springtime soup that crosses the threshold from snow-covered streets to daffodil-lined sidewalks.
If you don't have your own Jo-Ann, then I recommend finding one soon. Sure, you'll receive thoughtful gifts like cookbooks, but more importantly, you'll have a true friend for all seasons, no matter how fickle the weather gets.
Garnish soup with either fresh cilantro or lightly toasted shredded coconut.
Indonesian Carrot Soup from New England Soup Factory Cookbook
Makes 10-12 servings
Print recipe only here.
3 tablespoons olive oil
4 whole garlic cloves, peeled (I omitted)
1 tablespoon minced fresh ginger (I used closer to 2 tablespoons)
1 large Spanish onion, peeled and diced
2 ribs celery
3 pounds carrots, peeled and sliced
2 teaspoons ground yellow curry powder
2 teaspoons ground corinader
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
8 cups vegetables stock
1/2 cup sherry
1/2 cup honey
2 cans (16 oz each) coconut milk
3 tablespoons chopped fresh cilantro (I used 4 tablespoons)
salt and freshly ground black pepper, to taste
1. Heat a stockpot or large pot over medium-high heat. Add the olive oil, garlic, ginger, onion, celery, and carrots. Saute for 10 minutes. Add the curry, coriander, cumin, red pepper flakes, stock, and sherry. Bring to a boil. Reduce heat to medium and simmer for 35 minutes (I did it for about 20 minutes).
2. Remove from the heat and add the honey, coconut milk, cilantro, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add more honey if you like a sweeter soup.
Here are more springtime recipes you might enjoy from Food Blogga:
Baby Artichoke and Asparagus Risotto
Savory Sausage and Fennel Galette
Pork Tenderloin with Strawberry-Mango Salsa
Roasted Rainbow Carrots with Citrus-Sage Glaze
Strawberry and Cardamom Crumb Cake
Here are more delicious carrot soup recipes you might enjoy:
White Carrot Soup recipe from Real Epicurean
Coriander Carrot Soup recipe from Soup Chick
Catch All Carrot and Sweet Potato Soup recipe from 80 Breakfasts
Carrot and Celery Root Soup recipe from The Nourishing Gourmet
Gingered Carrot and Pinto Bean Soup recipe from Lisa's Kitchen
Moroccan Chermoula and Carrot Soup recipe from Mediterranean Cooking in Alaska
