Monday, January 9, 2012

Triple C: CarrotCurryCoconutsoup!

You can choose whichever name you’d fancy. As long as you try this shit out!
This is the kind of soup that makes you want to curl up under a blanket on your sofa. It’s the kind of soup that makes you want to close the curtains and watch 'The office' all night long. Most of all; THIS is the kind of soup you'll want to eat for the rest of your life.

It’s a pimped out version of your moms carrot soup. Try it out!


This recipe is adapted from

2 big onions (or 4 small, whatev’)
8 – 10 carrots; 
About 1 clove of garlic.
2 dl coconutmilk
1 T currypaste 
2 liter of fresh chickenbroth (or if you’re as down to earth as I am; 2 liter of water and 4 chuncks broth from the store)
A little bit of coriander to top things off.

Yes, this is the girl I’ve become. The girl that takes random pictures of chopped-up carrots.

I didn’t bother peeling these carrots. That’s because I’m too damn lazy I like to believe most of the nutrition is sitting directly beneath the peel. 

one: Chop up the carrots, the onion and the garlic. Don't worry too much about the sizes of the chunks, in the end everything will be mixed anyway.
two: Heat up some olive oil in a big casserole over medium high heat. Throw in the garlic and the onion. Stir it around until everything is brownish. Don't let it burn.
three: Throw in the carrots and 1 cup of water. Let it simmer for about 5 minutes.
four: Add the chickenbroth (or the water and the brothcubes if you're a bit like me) and let it cook for a good 15 minutes. When the carrots are soft, you know you're doing a good job.

maybe: Meanwhile make the croutons; recipe below.

five: When the carrots are kind of soft take your mixer and go crazy.
six: Add the coconutmilk and the currypaste, taste. 
Add some more and/ or finish with a pinch of salt and pepper.

When you want to impress some people you can throw in the home-made chiliflake croutons and some nice leaves of coriander.

Croutons with chili-salt

(stale) bread
olive oil

You’ve read it right; chili-salt. I own different kinds of salt. If you don’t have chilisalt at home. Don’t worry, you’re completely normal and cool.

one: Take some old tasty bread. I prefer the dark kinds with a lot of seeds (waldkorn is my favorite) but if you prefer plain white bread that’s ok for me. 
two: Tear it into small cubes on a roastingplate. Don’t worry if they aren’t exactly the same size or shape, that’s called rustic!
three: Drizzle some olive-oil, chili-flakes and salt on it and toss them around until they are all greasy, yummy and ready to shove into the oven.
temp&time: 200c about 10 minutes, or until they are gold-brown and crispy.
Huray: Toss them into the soup, take a picture (like I did) and close the curtains...

Let me know what you think!

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