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Categories:
coriander seeds vegetable oil shallot fresh ginger curry powder sambal oelek garlic shrimp lime kosher salt carrots low-sodium chicken fresh carrot juice light brown sugar coconut milk lime juice freshly ground white pepper cilantro
Viewed: 26 - Published at: 6 years agoIngredients
- 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
- 2 garlic cloves, thinly sliced
- 1 teaspoon shrimp or anchovy paste
- 2 kaffir lime leaves or 1 teaspoon finely grated lime zest
- Kosher salt
- 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
Method
- 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.
