Also, off topic: do you remember that excellent soup you gave me once, at your parents' house? The one with all the veggies? Do you by chance have a recipe somewhere? Mmmmmmmmmm.
2 ½ lbs. cleaned carrots 5 garlic cloves, peeled 1 T. dark sesame oil 4 T. vegetable oil ½ med. onion, finely chopped 4 celery stalks, finely chopped 1 cup carrot or V8 juice 1 – 1 ½ c. coconut milk 8 c. vegetable broth 10 T. butter, melted 2/3 c. flour 3 T. chopped fresh ginger 1 T. sweet hot chili sauce 1 tsp. Asian hot chili sauce ¼ c. honey ~1 tsp. smooth peanut butter 1 T. rice vinegar salt, pepper to taste
Preheat oven to 375 degrees. Toss the carrots, garlic cloves, sesame oil and 2 T. vegetable oil in a shallow roasting pan. Roast for 1-1 ½ hours, until very soft, stirring every 30 minutes (this can be done the day before serving). Puree until smooth (food processor works best).
In a large soup pot, heat the remaining oil and sauté the onion and celery until tender. Add juice, coconut milk and broth and bring to a boil. Meanwhile, make a roux by stirring together the melted butter and flour until smooth (you can do this in a pan on the stove to brown the roux if you like). Whisk the roux into the boiling soup until smooth. Add sauces, honey, peanut butter and vinegar and reduce heat to simmer. Simmer about 30 minutes; add salt and pepper.
I also have a chicken gumbo recipe, but I doubt I made that for you, actually. Corn chowder? Chicken noodle? Curried chicken? The list goes on and on...
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Also, off topic: do you remember that excellent soup you gave me once, at your parents' house? The one with all the veggies? Do you by chance have a recipe somewhere? Mmmmmmmmmm.
let me know if this isn't the right one...
2 ½ lbs. cleaned carrots
5 garlic cloves, peeled
1 T. dark sesame oil
4 T. vegetable oil
½ med. onion, finely chopped
4 celery stalks, finely chopped
1 cup carrot or V8 juice
1 – 1 ½ c. coconut milk
8 c. vegetable broth
10 T. butter, melted
2/3 c. flour
3 T. chopped fresh ginger
1 T. sweet hot chili sauce
1 tsp. Asian hot chili sauce
¼ c. honey
~1 tsp. smooth peanut butter
1 T. rice vinegar
salt, pepper to taste
Preheat oven to 375 degrees. Toss the carrots, garlic cloves, sesame oil and 2 T. vegetable oil in a shallow roasting pan. Roast for 1-1 ½ hours, until very soft, stirring every 30 minutes (this can be done the day before serving). Puree until smooth (food processor works best).
In a large soup pot, heat the remaining oil and sauté the onion and celery until tender. Add juice, coconut milk and broth and bring to a boil. Meanwhile, make a roux by stirring together the melted butter and flour until smooth (you can do this in a pan on the stove to brown the roux if you like). Whisk the roux into the boiling soup until smooth. Add sauces, honey, peanut butter and vinegar and reduce heat to simmer. Simmer about 30 minutes; add salt and pepper.
I also have a chicken gumbo recipe, but I doubt I made that for you, actually. Corn chowder? Chicken noodle? Curried chicken? The list goes on and on...