Tuesday, April 7, 2009

Carrot Habanero Soup

Hello Gastrofabulous! Thanks Louisa for inviting me, I've been meaning to post for a long time and I've finally found inspiration! I absolutely love this bright orange soup because it is spicy and brings a lot of flair to any dinner as a side, or as a centerpiece for lunch. If two whole habeneros is too intimidating, you can pierce them with a fork and let them simmer with the rest of the ingredients, then fish them out before putting everything into your food processor/blender. This recipe comes from my favorite cookbook, Cowgirl Cuisine by Paula Disbrowe.

Carrot Habanero Soup
serves 8

2 tbsp. olive oil
1 leek, thinly sliced
1 medium onion, diced
1 pound carrots, chopped
1 garlic clove, minced
1 tbsp. grated fresh ginger
1-2 habanero chiles
1/4 cup white wine
6 cups chicken stock
1 medium sweet potato
1/4 cup orange juice
1 tsp. cumin
1/2 tsp. coriander
1 tbsp. honey
1/2 tsp. salt

Garnish with sour cream/plain yogurt and cilantro leaves

1. Heat oil in large pot over medium-high heat. Add leek, onion, and carrots and saute for 7 minutes until tender. Add garlic, ginger, and habaneros and saute for an additional 2 minutes. Stir in wine, scraping up browned bits.
2. Add stock and sweet potato and bring to a boil. Reduce heat, partially cover, and simmer 30 minutes until veggies are tender. Stir in OJ, cumin, and coriander.
3. Let soup cool slightly. Place half of carrot mixture in blender and process until smooth. Pour the pureed mixture into a medium bowl or pitcher and repeat the procedure with the remaining carrot mixture. Press the puree through a large fine sieve into the pot and discard any solids that remain. Stir in the honey and salt and cook over medium heat for 5 minutes or until thoroughly heated. Ladle into bowls and top with yogurt and cilantro.

1 comment:

Louisa said...

Yay! Welcome, Rosie! This one is too spicy for me though. Anything spicy is too spicy for me after all.