Today’s recipe was inspired by the bag of carrots in my fridge; and by inspired, I mean they had been in my fridge for over a week and were starting to look like it. When your veggies start to look like they’ve seen better days, it’s a great time to roast them and turn them into soup. Plus it’s good to not let them go to waste.
Since this was a spur of the moment cooking session, I just used what I had in the fridge and pantry. One of my favorite TV shows from years ago was this cooking show called Gordon Elliot’s Door Knock Dinners – Gordon Elliot and a chef would show up at someone’s house and cook a gourmet meal using just the contents of their refrigerator, freezer and pantry. I loved the idea of turning ordinary ingredients that you already have into something delicious, which might be part of the reason why I like having a semi-stocked pantry – equal parts for when I’m too lazy to go to the grocery store, or for someday ending up on a cooking show. You never know when you might need those emergency cans of tomatoes! And apparently, that’s now!
In Chinese Medicine, turmeric is considered pungent, bitter and warm. It is used to invigorate the Blood to decrease pain and reduce swelling. There have been many scientific studies that demonstrate the health benefits of curcumin (the active ingredient of turmeric), including anti-inflammatory properties, aiding digestion, and helping with conditions like diabetes, arthritis, and Alzheimer’s disease.
INGREDIENTS
About 2 pounds of carrots, chopped into thirds or large chunks (I had more than half of a 3 pound bag, so this is an estimate)
5 cloves garlic, skin removed but leaving clove whole
2 tablespoons olive oil
2 teaspoons curry powder
2 teaspoons turmeric powder
Salt and pepper, to taste
2 cups chicken broth (again an estimate, it was about half of a quart box)
1 can diced roasted tomatoes
1 can coconut milk
Lemon wedges (optional)
Other ingredients that would have tasted great if I had them, so feel free to add these too: onion, ginger, red pepper flakes, lime instead of lemon, green onion and/or cilantro garnish, etc.
DIRECTIONS
Preheat oven to 400 degrees. Put carrots and garlic on a cookie sheet. Drizzle olive oil over the carrots and garlic. Add curry powder, turmeric, salt and pepper to the carrots and toss to combine so carrots are evenly coated in oil and seasoning. Roast in oven for about 25-30 minutes. When carrots and garlic are done, let cool slightly.
In a large soup pot or wok over medium heat, add tomatoes and chicken broth. When heated, add carrots and garlic. Use an immersion blender to blend and combine ingredients in the pot. (Alternate method – add mixture carefully into blender and blend together in small batches – only fill halfway at the most and remember to use the lid!)
Stir in coconut milk and heat through. Garnish with squeeze of lemon wedge – this is optional and tastes great without it, but I love the balance of creamy coconut, acidic lemon, and sweetness of carrot and tomato.
References
Wang, Y., Sheir, W., & Ono, M. (2010). Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life. Cambridge, MA: Da Capo Press.