It's been quite some time since I've posted a recipe here. Some of it's been my lack of cooking lately (more "assembling" and quick things), which is a result of being tired from pregnancy and not wanting to be constantly interrupted by S while cooking.
However today I was craving a soup, since we did get a bit of snow this morning and it's still been pretty chilly around here, even for April standards. I decided to make the Curried Carrot Soup that I learned to cook at the Sur La Table cooking class I took back in February.
(courtesy of Chef Angie Lee of Sur La Table)
1 2 inch piece of fresh ginger, peeled and sliced into thin rounds
2 large ripe tomatoes, roughly chopped
1 green chili (or more if you like it hotter)
1/4 cup packed cilantro leaves and stems
3 tbsp vegetable oil
1 tbsp cumin seeds
1/2 cup finely chopped onion
1 tsp turmeric
2 tsp salt
2 1/2 lb. carrots, peeled and chopped
1 cup water, plus more for thinning out the soup as needed
1 tsp garam masala
1/4 cup chopped cilantro leaves
Combine half of the ginger slices, tomatoes, green chili and cilantro (the first batch, with the stems) in a food processor and puree until smooth. Set aside.
In a large skillet or stock pot over medium-high heat, warm the oil. When hot, add the cumin and onion. Cook, stirring until the onion is lightly browned, about 5 minutes. Stir in the turmeric and salt. Ad the tomato mixture and cook, uncovered, until the excess moisture evaporates and the sauce is thick, about 8 minutes.