Thursday, January 31, 2013

Winter Carrot Soup

Although it has been an unseasonably mild winter, I have been craving soup in the evenings.  This carrot soup packs an unusual combination of spicy, tart, and rich flavors.  It is perfect as a starter or, if served with hearty bread, as a main dish.

Serves 4 to 6


4 tablespoons (1/2 stick) unsalted butter
2 small potatoes, quartered
6 large carrots, cut into 1/2 inch segments
1 bay leaf
2 teaspoons hot Madras curry powder
1 teaspoon ginger powder
1 teaspoon oregano
4 cups stock or water
1/2 cup cranberry juice
juice of 1 lime
1/4 cup evaporated milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne powder


1.  In a large pot, melt butter over medium heat.
2.  Sauté potatoes and carrots in butter for approximately 10 minutes.  Add bay leaf, curry powder, ginger, and oregano.  Continue to cook for 5 more minutes.
3.  Add stock or water and increase heat until liquid reaches a slow boil.  Reduce to simmer and cook for 30 minutes.
4.  In small batches, blend cooked vegetables and liquid and return to the pot.  Alternately, use an immersion blender.
5.  Add cranberry juice, lime juice, and evaporated milk.  Mix well.
6.  Add salt, pepper, and cayenne to taste.