Well, happy Sunday everyone! Normally I don’t post on weekends, but I will during this competition if I am posting a new recipe. Yesterday’s not-so-secret ingredient was Chicken and I submitted the Fig and Chevre Stuffed Chicken Breasts recipe. It’s just so darn good, and I really didn’t think I could come up with anything to top it. For now, at least.
At any rate, the not-so-secret ingredient for Day 7 of Paleo Iron Chef is Curry. I didn’t even know about the competition when I made this a couple of weeks ago, but since I hadn’t posted the recipe yet I though it would be perfect.
We learned a lot when we began pressure canning last summer; one of those things was “Don’t parboil your carrots before canning or they will come out way too mushy to eat as a side dish.” Fortunately, we froze about half of them, but I was still stuck with about 10 pint jars of mushy carrots. A couple of those jars went into tomato-based dishes (carrots are a wonderful way to soften the acidity of tomatoes), but for the most part they’ve been languishing in the basement, collecting dust.
It wasn’t until we were on our way home for lunch one day and I was wondering what to serve with the fish I’d thawed out, since we had no leftovers, when I remembered those jars of carrots in the basement. On the next shelf were jars of homemade chicken stock and I had some leftover Thai red curry paste in the refrigerator, along with a seedless English cucumber.
So was the Thai-Style Carrot Soup born. It is excellent with fresh, locally-caught, pan-fried bass.
Note: You can use two 15 oz. cans of organic carrots (drain one, and reserve the liquid from the second can), or simply cook 4 cups of sliced carrots, reserving a cup of the cooking liquid. The curry paste I use is a brand I buy at our local Asian market, and includes nothing but chilies and spices. If you only have access to the Asian section of your supermarket, the organic version of Taste of Thai curry pastes don’t contain sugar or other additives, but it’s been my experience it’s not very spicy – two tablespoons of the curry paste from the Asian market gave this soup quite a kick.
|Thai-Style Carrot Soup|
- 1 small onion, diced
- 1 tablespoon ghee or clarified butter
- 2 tablespoons red curry paste
- 4 cups cooked sliced carrots
- 1 cup water
- 2 cups chicken stock, preferably homemade
- 2 cups coconut milk
- 3 tablespoons fish sauce
- salt and pepper, to taste
- 1/2 large seedless cucumber, diced
- Melt the ghee in a 2 1/2-quart enameled cast-iron Dutch oven, or comparably-sized stock pot, over medium heat. Cook the onion until tender and translucent, about 5 minutes. Add the curry paste and continue cooking until fragrant, about 1 minute more.
- Scrape the onion/curry mixture into the bowl of a food processor. Add the carrots and water; puree until smooth. Set aside.
- Return the carrot puree to the Dutch oven and add the chicken stock, coconut milk and fish sauce. Continue cooking over medium-low heat, stirring occasionally, until the mixture is hot and smooth. Season to taste with salt and pepper.
- Divide the soup between six bowls and garnish with the diced cucumber. Serve immediately.
- Nutrition (per serving): 247 calories, 19.7g total fat, 7.5mg cholesterol, 1287mg sodium, 512.3mg potassium, 15.4g carbohydrates, 4.2g fiber, 7.1g sugar, 5g protein