Wednesday, April 22, 2009

cooking on earth day

Sweet Curried Carrot Soup

2 tbsp olive oil
2 small onions, diced
3 cloves garlic, minced
2 tbsp ginger, minced
2 tbsp thai red curry paste
3 sweet potatoes, peeled and diced
1 apple, peeled and diced
5 carrots, peeled and diced
6 cups water
1 bouillon cube
1 can coconut milk
more coconut milk and arugula to garnish

Saute onions in olive oil for 5 minutes, until soft. Add garlic, ginger and curry paste, stir and cook for a few more minutes. Add sweet potatoes, apple, carrots, water and bouillon cube. Bring to a boil, then simmer for 20 minutes. Puree in a food processor or with an immersion blender. Add coconut milk, and heat for 5 more minutes. Serve with a spoonful of coconut milk and a few pieces of arugula.

*Note: Clearly, I spent earth day cooking. What better thing to do than to cook up some tasty food with some local, organic produce? Onions, garlic, sweet potato, apples and carrots, all from less than 100 miles away. I remade my last recipe - the cornbread quiche - because it was just so good.

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