Name: Caribbean Curry Carrot Soup
Cuisine: Caribbean
Ingredients: Olive oil, for sautéing; 1 medium onion, chopped; 3 cloves garlic, chopped; 1-1/2 inch piece fresh ginger, peeled and chopped; 1-1/2 lbs. carrots, peeled and chopped; 3 cups chicken, vegetable, or seafood stock; 3/4 cups mild, dry white wine; 1; 1/4 cup , ground; 1 can coconut milk; 1 tablespoon; Juice of 1 lime, plus wedges from 1 more for serving; Pinch of brown or raw sugar; Freshly picked cilantro leaves for garnish; 12 prawns; 1 tablespoon; 1 teaspoon

All Recipes

Caribbean Curry Carrot Soup

A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn't seem like that much when it's being planted, but it can produce a surprising haul, most especially in the carrot department. Praise be that carrots are delicious, so their being excessively plentiful is a problem I'm thankful to have! This soup is hearty and delicious, made velvety by the soft puree of carrots, and the sunny flavors of

Curry - Caribbean

Curry was brought to the Caribbean both by Indians introduced to work sugar plantations and by British colonizers. Allspice is native to the region, and it is the focal point of this...

. We've dressed it up a little with the prawns, but this soup can easily be made vegan by omitting them and using red miso paste in favor of the

Worcestershire

Powdered worcestershire. Who knew? We are sure happy to be in on this little culinary secret. Everyone knows about the complex flavor of Worcestershire sauce, but few find it in this...

powder.

Ingredients

Olive oil, for sautéing
1 medium onion, chopped
3 cloves garlic, chopped
1-1/2 inch piece fresh ginger, peeled and chopped
1-1/2 lbs. carrots, peeled and chopped
3 cups chicken, vegetable, or seafood stock
3/4 cups mild, dry white wine
1

Bay Leaf - California

Bay Leaf - California

The California bay leaf has a very different flavor than the classic Turkish bay. You'll find aromatic camphor notes in the California variety, and it is much more intense, so use it...
1/4 cup

Curry - Caribbean

Curry - Caribbean

Curry was brought to the Caribbean both by Indians introduced to work sugar plantations and by British colonizers. Allspice is native to the region, and it is the focal point of this...

, ground
Sel de Mer

Sel de Mer

This deep, peaty sea salt from France has a coarse texture and mineral-rich flavor. A light gray color to the coarse crystal comes from the natural minerals from the sea water. Sel d...
1 can coconut milk
1 tablespoon

Worcestershire

Worcestershire

Powdered worcestershire. Who knew? We are sure happy to be in on this little culinary secret. Everyone knows about the complex flavor of Worcestershire sauce, but few find it in this...
Juice of 1 lime, plus wedges from 1 more for serving
Pinch of brown or raw sugar
Freshly picked cilantro leaves for garnish
12 prawns
1 tablespoon

Paprika - Hungarian

Paprika - Hungarian

This classic spice is sourced only from Hungary, and is the finest quality paprika available on the market. The rich mild base flavor is strong and pure- and we guarantee you'll find...
1 teaspoon

Cayenne - Indian

Cayenne - Indian

A wonderfully fresh version of this easily recognizable ground chile that can be used in everything from curries to cocoa. Its clean heat intensifies and clarifies flavors much like ...

Preparation

Heat oil, and sauté onions, garlic, ginger, and carrots for five minutes. Deglaze with wine, and reduce until pan is nearly dry.

Add stock, bay leaf, and 1 tablespoon of the curry, cover, and simmer until carrots are very tender, about 15 minutes.

Remove bay leaf. In a food processor or blender, puree soup until smooth. Work in small batches for best results, adding in some of the coconut milk to aid in the blending. Strain the processed soup through a wire mesh strainer in to a clean pot, and return the mixture to the stove over low heat.

Add the remaining coconut milk, Worcestershire powder, sugar, and curry, 1 tablespoon at a time, until desired seasoning level is reached. Add lime juice, and adjust for salt.

Rub prawns with paprika and cayenne, and grill or sear them.

Ladle soup into bowls, and garnish each with two prawns, a wedge of lime, and a few leaves of cilantro.

Notes:

If you're short on time, or you perhaps planned your garden space better than I did, and therefore the creative utilization of carrots is not a pressing issue for you, a can of pumpkin puree is an excellent substitution.