Andrew Zimmern’s Kitchen Adventures
Carrots and curry were born for each other and Michael Voltaggio’s cold carrot salad with Thai flavors at Ink., in Los Angeles, is so superbly crafted that I thought about it for days after trying it. At home I don’t do anything with liquid nitrogen or as many bells and whistles as Michael does in his restaurant, nor should you. That’s the joy of dining out, to see what great chefs can do. On the home front, I love taking that inspiration and creating dishes like this one. —Andrew ZimmernSlideshow:Warming Soups
1 tablespoon coriander seeds
2 tablespoons vegetable oil
1/4 cup minced shallot
1/4 cup minced fresh ginger
1 1/2 tablespoons Madras curry powder
1 tablespoon sambal oelek or other Asian chile sauce
3 pounds carrots, peeled and chopped (about 5 large carrots)
4 cups low-sodium chicken or vegetable broth
3/4 cup fresh carrot juice
2 tablespoons light brown sugar
One 14-ounce can coconut milk
1 tablespoon fresh lime juice
Freshly ground white pepper
Chopped cilantro and lime wedges, for serving
How to Make It
In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. In a large saucepan, heat the oil until shimmering. Add the toasted coriander seeds, shallot, ginger, curry powder, sambal oelek, garlic, shrimp paste and kaffir lime leaves and season with salt. Cook over moderately high heat, stirring until fragrant and the vegetables are softened, about 2 minutes. Add the carrots, broth, juice and sugar and bring to a boil. Simmer over moderately low heat until the carrots are very tender, about 30 minutes.
Working in batches, carefully puree the hot soup in a blender or food processor until smooth. Strain the soup through a medium sieve and return it to the saucepan. Stir in the coconut milk and lime juice and bring to a simmer. Season the soup with salt and white pepper. Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges.
The soup can be refrigerated overnight. Reheat gently before serving.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.