Have you been searching for dish that tells people you're both wordly and sophisticated? Your mullet and neck tattoo may have thrown them off before-but no more! Curried carrot bisque to the rescue. This fancy soup has it all-cheap to make but high on looks and mass appeal. Chock full of carroty goodness, this soup is a perfect way to welcome fall! It also comes from one of the most bad ass chef's around, Isa Chandra Moskowitz. Make sure to bookmark the Post Punk Kitchen website, these dishes are the bomb! I like to garnish with cashew creme and cilantro.
Prep time: 10 cooking time: 30
Equipment: Large soup pot
Ingredients:3 pounds carrots (about 6 large), peeled and cut into a little small than 1/2 inch pieces
1 large onion, chopped 2 tbsp peanut oil (vegetable oil will do)
2 cloves garlic, minced
1 tbsp curry powder
3 cups vegetable broth or water and 1 bullion cube
1/2 tsp salt
1 13 oz can coconut milk
1 tbsp maple syrup
fresh black pepper to taste
In a large soup pan over low-medium heat, cook the onions and carrots in the peanut oil for 7-10 minutes, cover and stir occasionally. You want the onions to get brown, but not to burn, although if they burn a little bit it's not the end of the world. Add garlic and curry and salt, saute 1 more minute. Add 3 cups water, cover and bring to a boil. Lower heat to simmer, 10-12 minutes, or until carrots are tender.Add the coconut mik and bring to a low boil. Turn the heat off. Use a submersion blender to puree half of the soup, if you don't have a submersion blender then puree half the soup in a blender and add it back to the soup pot. Add the maple syrup and stir, serve hot.