Cult of the Curry Carrot
By Alex Brown and Evan George
Quick preface: We bow low before the soup kitchen altar of our friend Astara, soup wizardess and ancient soul, who throws together far superior carrot creations than we with the mere flick of her pinky finger—her curry carrot soup and her herbed carrot purée are both criminally delicious. If we could join a white-robed, Nike-wearing cult to follow her soup into future worlds, we would. Instead, we attempted merging those two soups for a rosemary roasted carrot curry soup. It was great, an absolute success; but somehow we doubt it’ll gain us any suicidal hippie followers anytime soon.
Curry Carrot Soup
1 1/2 pounds white carrots with stems, peeled, washed and dried
1/2 white onion
1/4 cup extra-virgin olive oil
3 cloves garlic, papery skins removed
1/8 cup fresh rosemary
4 cups vegetable stock
4 whole heirloom carrots for garnish, peeled, washed and dried
2 tablespoons curry powder
kosher salt and fresh black Kepper to taste
2 tablespoons chopped fresh ginger, skins removed
1) Preheat your oven to 350° F. Cut your carrots into 2-inch pieces (reserve the stems for garnish) and your onion into rough half moons. Toss with oil in a large, shallow roasting pan, and top with the whole garlic cloves and rosemary. Roast in the oven until crackly and slightly browned, about 30 minutes. Stir once halfway through.2) While carrots are roasting, bring a saucepan of the stock to a gentle boil and keep on a simmer until you’re ready to use it. Take the four whole carrots you’ll use for garnish and blanche them in the stock for 1-2 minutes. Remove and rinse under cool water.3) Once carrots are done roasting, remove from the oven and let sit for a few minutes. Discard the rosemary and reserve the oil for drizzling later. Combine the roasted carrots, onion and garlic with the simmering stock and purée with either a hand-held immersion blender (get one!) or in a food processor by pulsing in 2 or 3 batches, as much as your blender will hold without scorching you. The consistency should be thoroughly smooth with no chunks. 4) Stir in curry powder, salt and pepper. Taste for seasonings—the rosemary should still be noticeable without battling with the curry. 5) In a small sauté pan, toast the chopped ginger on high heat with little to no oil. Remove once brown and crunchy.6) Ladle soup into shallow bowls. Garnish with sliced, blanched heirloom carrots, arranged in contrasting colors. (Add stem tips if you'd like a touch of green.) Drizzle leftover olive oil. Finish with a kiss of curry powder and a flick of toasted ginger.
Beverage: Avery’s Maharaja Double IPA
Soundtrack: Pavement’s “Carrot Rope”
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