Soup week...

So I have been cooking this week and failing to blog about it.

I shall first share the simplest recipe I made, an old standby and favorite, Carrot Coconut Soup. I've been making this long enough that I fail to measure anything anymore, however I believe I recall the original proportions.

I found it in a French recipe book, so the first ingredients come in metric measurements. It does need an immersion (soup) blender, or an countertop blender.

1/2 kilo onions, chopped

1 kilo carrots, sliced

1 liter water

However, somehow the rest is in the English system in my head. No matter, it all comes out delicious.

So first, take the 1/2 kilo of onions and a clove or two of garlic, chopped up small, and sauté in butter or olive oil until brown. You might find, as I have, that people find that smell so enchanting they will immediately think you are cooking someone magnificent. When I lived in a townhouse I received that reaction whenever I started a recipe with this combination.

Then add the kilo of carrots and a liter of water. The water and oil will of course separate and make the combination look less appetizing. It's all right, really.

Then comes a tsp of ground coriander and a 1/2 tsp of cumin. This can be increased to taste, but keep in mind cumin is stronger than coriander.

Now let the mixture simmer for at least 20 minutes, or until the carrots are really tender.

Once they are, turn off the heat and blend the mixture. If you have a countertop blender, it is best to wait till it cools as I have had adventures of being sprayed with boiling carrot soup. Perhaps that is just due to my ineptness with countertop blenders...

Once blended, pour in half a can of coconut milk, or about half a cup of coconut milk powder. I found mine at an Indian store. It's a wonderful invention since it does not go bad like coconut milk does, once opened. Of course, there are many uses for canned coconut milk... Turn the heat on low and stir until the coconut milk is all properly blended. Adjust coconut milk and seasonings to taste.

Serve with a garnish of cilantro!

Note: for those unused to puréed soups, this may look disturbingly like baby food. It is, however, much tastier.