Thursday, April 15

Indonesian Carrot Soup Recipe From New England Soup Factory Cookbook

Indonesian carrot soup DSC_0013

Rhode Islanders are used to temperamental weather. Last week during a respite from the floods, my dad called to boast that it was in the '90s -- 92 degrees to be exact -- and the first time this year that he turned on the AC in the car. When my mom got on the phone a few minutes later she said they were expecting snow the next day. That's New England weather for you -- unpredictable.

Perhaps that's why New England is home to so many delicious, seasonal, soul-soothing soups. No matter what time of the year it is in New England soup always tastes just right. Marjorie Druker and Clara Silverstein prove this point deliciously in their New England Soup Factory Cookbook, which includes over 100 soup recipes. The recipes run the gamut from classics like lobster bisque to ethnic specialties like Tuscan Ribollita.

Thanks to our dear Rhode Island family friend, Jo-Ann, I am the proud owner of this wonderful cookbook which includes a stellar recipe for vegetarian Indonesian Carrot Soup made with creamy coconut milk, minced fresh ginger, and sherry.

With its velvety texture and mixture of sweet and spicy ingredients, such as honey and crushed red pepper flakes, it makes an ideal springtime soup that crosses the threshold from snow-covered streets to daffodil-lined sidewalks.

If you don't have your own Jo-Ann, then I recommend finding one soon. Sure, you'll receive thoughtful gifts like cookbooks, but more importantly, you'll have a true friend for all seasons, no matter how fickle the weather gets.

Indonesian carrot soup
Garnish soup with either fresh cilantro or lightly toasted shredded coconut.

Indonesian Carrot Soup from New England Soup Factory Cookbook
Makes 10-12 servings
Print recipe only here.

3 tablespoons olive oil
4 whole garlic cloves, peeled (I omitted)
1 tablespoon minced fresh ginger (I used closer to 2 tablespoons)
1 large Spanish onion, peeled and diced
2 ribs celery
3 pounds carrots, peeled and sliced
2 teaspoons ground yellow curry powder
2 teaspoons ground corinader
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
8 cups vegetables stock
1/2 cup sherry
1/2 cup honey
2 cans (16 oz each) coconut milk
3 tablespoons chopped fresh cilantro (I used 4 tablespoons)
salt and freshly ground black pepper, to taste

1. Heat a stockpot or large pot over medium-high heat. Add the olive oil, garlic, ginger, onion, celery, and carrots. Saute for 10 minutes. Add the curry, coriander, cumin, red pepper flakes, stock, and sherry. Bring to a boil. Reduce heat to medium and simmer for 35 minutes (I did it for about 20 minutes).

2. Remove from the heat and add the honey, coconut milk, cilantro, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add more honey if you like a sweeter soup.

Here are more springtime recipes you might enjoy from Food Blogga:
Baby Artichoke and Asparagus Risotto
Savory Sausage and Fennel Galette
Pork Tenderloin with Strawberry-Mango Salsa
Roasted Rainbow Carrots with Citrus-Sage Glaze
Strawberry and Cardamom Crumb Cake

Here are more delicious carrot soup recipes you might enjoy:
White Carrot Soup recipe from Real Epicurean
Coriander Carrot Soup recipe from Soup Chick
Catch All Carrot and Sweet Potato Soup recipe from 80 Breakfasts
Carrot and Celery Root Soup recipe from The Nourishing Gourmet
Gingered Carrot and Pinto Bean Soup recipe from Lisa's Kitchen
Moroccan Chermoula and Carrot Soup recipe from Mediterranean Cooking in Alaska

27 comments:

Siri said...

Is it normal that I want to swim in that carrot soup bowl?

Rosa's Yummy Yums said...

Very tempting! I love the flavors!

Cheers,

Rosa

The French said...

This soup is literally 'On!' Normally not a fan of carrot soup or the texture of coconut, but this sounds amazing. And I think I'd opt for both cilantro and coconut. Thanks for posting:)

Lydia (Soup Chick) said...

Love love love this cookbook! I'm not usually a fan of cooked carrots, but lately, with more soup-making going on in my kitchen, I'm coming to adore the pairing of carrots with warm spices.

Peter M said...

Carrot & ginger are a natural, one I enjoy alot in a soup. May I have another bowl?

Joanne said...

I'm not usually the biggest soup fan, but New England soups are the exception to my rule. They are just so comforting...I can't explain it. This looks just fabulous.

Susan from Food Blogga said...

siri-Um, kinda, yeah. ;)

rosa-Thank you!

thefrench-Yeah, this soup could convert a carrot soup hater.

lydia-I thought you'd love that cookbook!

peter-Sure, I've got a little left. ;)

joanne-I know exactly what you mean about New England soups, so I hope you get yourself the cookbook. :)

Valen said...

Mmmm carrot soup, looks good!

Cara said...

That soup does sound amazing. Now if only us here in New England could get some beautiful produce like yours, our soups could probably be even better! (Yes, I am still jealous of your purple baby artichokes!)

Rambling Tart said...

Susan, this is fantastic!!! You're right, somehow it is perfect spring soup - cheery color and a wonderful combination of flavors.

Anna@Tallgrass Kitchen said...

The soup looks lovely, and I can't wait to check out this cookbook. I love soup - have you ever taken a look at the Soup Peddler's Slow and Difficult Soups? It's fun read, with some unique recipes.

lisaiscooking said...

The mix of sweet and spicy in the soup sounds delicious, and the coconut on top looks great!

Amy said...

That looks delicious and I can't wait to make it...I am with Siri and could swim in it.

Ann said...

wow.. soup looks delicious!

Stacy (Little Blue Hen) said...

As a long-time carrot-disliker ("hate" is too strong a word), they are starting to grow on me. Coconut and ginger have been favorites for a while and may sway me into a small pot of this. It looks wonderful.

T.W. Barritt at Culinary Types said...

I've been craving carrot soup this weekend, as it has turned a little cooler in the east again. This recipe sounds like a winner.

Kristen Doyle said...

This soup looks wonderful. Will have to save this recipe. Thanks for sharing!

WizzyTheStick said...

Always a fan of coconut in anything. The colour of this soup is glorious.

Rose&Thorn said...

Cape Town is famous for having 4 seasons in one day - although we don't get snow, it can turn from cold and rain to lovely sun in an hour and then howling wind by the afternoon. We love it, although it can confuse the tourists.
I love the soup - with our first winter rains today, I am collecting soup recipes everywhere.

The Teacher Cooks said...

Carrot soup I have never had and I am a soup lover. This looks and sounds very good. I am interested in the cookbook. I will have to take a look at it.

Clea Walford said...

I agree with Peter and think that carrots & ginger are a natural. The soup looks fantastic.

Manggy said...

I'm quite afraid of the floods, but I'd still gladly come to RI for the soup!
(of course, I can make it here, but still! :)

Anonymous said...

Soup looks yummy. Am making it now for tomorrow night. I'm guessing that too many onions would make it sweeter than it already is. Greatly appreciate it, if you could clarify the amount of onions you used. Sorry to be anonymous but this is my first post and I'm still figuring out what I need to do to actively join in.

przepisy said...

Great recipe!!! Thanks for sharing!!!

lisa said...

Wow, I don't know how I could have missed this one. This is totally my kind of soup. I love all these flavors-- from the spices to the coconut milk, all of it is delicious. Such a rich and gorgeous soup. Thanks for the recipe.

Susan from Food Blogga said...

valen-Thanks!

cara-Yeah, those babies are super pretty!

ramblingtart-So glad you like it!

anna-No, I haven't seen that. Thanks for the rec! I'll check it out.

lisa-The coconut is my favorite part!

amy-I can see why!

ann-Thank you!

stacy-This soup may just convert you.

tw-It'll warm you up from the inside out!

kristen-My pleasure. It's a delicious book!

wizzy-It's all the carrots!

rose-I absolutely love your description of the weather. Sounds a lot like New England, actually, where I grew up. Stay warm!

mark-It's a soup worth traveling for.

teachercooks-It would be a great book for your classes too.

clea-Carrots and ginger are lovely together.

prezpisy-Thank you!

lisa-Well, now you found it. Happy soup-making!

Princess Mouseau said...

The soup looks awesome!
But, what's Indonesian about it aside from the use of coconut milk (which could be Thai, Malay or even Vietnamese-influenced)?
I'm Indonesian, yet I've never come across pureed carrot soup like this. I've rarely seen any pureed veg soup recipe (never, should I say) in any Indonesian food cookbook.
I don't mean to harass you, but the idea of calling it Indonesian really perplexed me!

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