The simplest recipes can be the best and this quick fix is perfect for a cozy evening by the fire. A friend of mine shared this recipe with me and we were both intrigued by the use of rice as a thickener in the soup. Of course no cook can help tinkering with a recipe so we have added a little green curry powder that I brought back this summer from a great spice shop in Murphys, CA.
Green Curry Carrot Soup
- 7 lbs. (about 7 medium) carrots
- 2 Tbs. butter
- 1 tsp. green curry
- 1 tsp. sugar
- 3 fresh sprigs of thyme or 1 tsp. dried
- .5 c long grain rice
- 5 c chicken or vegetable stock
- Touch of cream or coconut milk
- Salt and pepper to taste
Cook carrots, butter, green curry, sugar, thyme and rice until carrots soften (about 10 minutes). Add broth and bring to a simmer. Cook until rice is puffed up and soft (about 15 minutes). Puree soup and strain (if you are picky about consistency-I do not think it is worth cleaning the extra dish). Whisk in cream or coconut milk and add salt and pepper to taste. Serve.
This dish deserves a glass of wine. Curries can be tricky to pair but I tried a glass of Claiborne & Churchill Gewurztraminer and it was perfect.