This spicy carrot soup has a unique heat that comes from the combination of fresh ginger and Thai red curry paste. Choose your level of heat and either use 1 or 2 tsp of this amazing little condiment.
1 Tbsp (15 mL) extra-virgin olive oil
1 medium onion, coarsely chopped
4 cloves garlic, diced
3 cups (750 mL) low-sodium chicken stock
1 1/2 Tbsp (22 mL) fresh ginger root, minced
4 cups (1 kg) thinly sliced carrots
1 – 14 oz (398 mL) can light coconut milk
1 to 2 tsp (5 to10 mL) Thai red curry paste
1/2 tsp (2 mL) lemon zest
1 Tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) fresh cilantro, chopped
Heat medium pot over medium heat. Add oil and onion. Saute till onion is slightly golden brown, about 4 minutes. Add garlic and saute for 1 minute.
Pour in chicken stock. Add ginger and carrots. Bring to the boil, cover, reduce heat to low, and simmer for 30 minutes or until carrots are soft.
Remove soup from heat. Pur'ee soup using a hand-held immersion blender or transfer soup to a blender. Pur'ee till smooth.
Add coconut milk, curry paste, lemon zest, and lemon juice. Pulse or blend till smooth.
Serve sprinkled with chopped cilantro.
Makes 7 cups (1.75 L).
Each 1 cup (250 mL) serving contains: 81 calories; 2.3 g protein; 3.9 g total fat (2.1 g sat. fat, 0 g trans fat); 8 g carbohydrates; 1.5 g fibre; 292 mg sodium
source: "Winter Vegetables", alive #327, January 2010
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
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