This is a smooth soup with Thai influences. The carrots add an earthy sweetness, and the spices are subtle. The chilli is mild on the after palate, and the lemongrass is infused and subtle. This luxurious soup will tackle the palate and make you happy.
This is one of the first cookbooks I purchased over 27 years ago. I got it to learn how to cook because it has many global cuisines that pop with spice. All the vegetarian recipes are easy to make and have always turned out delicious, though, on a few occasions, I have had to turn down the heat a notch or two. Jennifer is a well-published cookbook author, with 11 books, and Jump Up and Kiss Me a brand of natural spicy foods is fantastic. This is a cookbook I need to pull out more often.
For more recipes from this very spicy book, click here.
Ingredients:
1 tablespoon oil
1 onion, thinly sliced
2 garlic cloves, minced
1 1/2 teaspoons ginger paste
1 teaspoon ground cumin seed
1 teaspoon ground coriander seed
1/2 teaspoon chilli powder
1/4 teaspoon ground green cardamom
2 tablespoons basmati rice
1 lb carrots, chopped
4 cups water
Salt, to taste
1/2 teaspoon brown sugar
2 1-inch pieces of lemongrass
1/2 cup coconut milk1/2 cup orange juice
Juice of 1/2 lime + wedges for garnish
Cilantro or chives for garnish
Heat the oil in a deep pot and add the onions and garlic. Fry on low heat, stirring often, until the onions are very soft but have not taken on any colour, about 3-4 minutes.
Add the ginger and cook for 1 minute, until it no longer smells raw. Add the cumin, coriander, chilli, and cardamom and stir the pot quickly, taking care not to burn the spices.
Add the basmati rice and carrots and cook for 4-5 minutes, coating the carrots with the spices well. Add the water and salt and bring to a boil. Simmer for 30 minutes until the carrots are very soft. Add the coconut milk and bring to a simmer.
Cool the soup and remove the lemongrass stalks. purèe with a hand blender until very smooth. Add the lime juice and taste for salt and spices. The soup should be mild and earthy from the carrots, with hints of spice and lemongrass. Never boil the soup after adding the coconut milk; it will tend to split.
Serve hot, garnished with a wedge of lime and cilantro.