Wednesday, September 23, 2009

Carrot Cumin Soup

Here is a recipe that I love from "Bartlett's Ocean View Farm Cookbook" (yes, the one on Nantucket) The recipe was contributed by the chef and owner of Ship's Inn. It is easy to make and really, really good. . . you can serve it warm or chilled. Enjoy!

Cold Carrot Cumin Soup

serves 6
I am providing the original recipe, but my variations are in parentheses.

4 Tbsp vegetable oil (or extra-virgin olive oil)
3 cups sliced onion
7 cups rough chopped carrot
2 cups white port wine
8 cups chicken stock or broth (I use a vegetable broth)
1 1/2 Tbsp ground cumin
sea salt and black pepper to taste
(I also like tossing in a dash of garam masala and garnishing with chopped cilantro)
(I add a little bit of hot sauce or cayenne pepper, too)
fresh basil for garnish
plain yogurt for garnish

1. Caramelize onions in oil by cooking over medium-low heat until soft and beginning to brown slightly.
2. Add carrots and cumin and continute to caramelize until carrots start to soften.
3. Deglaze mixture with white port and reduce by half.
4. Add chicken broth and cook until carrots are very tender. Puree and chill.
5. Serve with chiffonnade of basil (or cilantro) and a spoonful of plain yogurt.
(or serve warm with same garnishes)

Yummy, healthy, and exotic!


Deborah said...

this sounds really good. I am going to try it. white port wine, huh?

Catherine Barker Hoffman said...

I'm sure you could always substitute inexpensive Moscato or something if you can't find a low priced white port.