Cold Carrot And Mace Soup With Curried Barbecued Shrimp Food

CURRIED CARROT SOUP

Steps:

• Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

CHILLED CARROT SOUP

Steps:

• Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
• Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
• Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

COLD CARROT-AND-MACE SOUP WITH CURRIED BARBECUED SHRIMP

Steps:

• Place all the soup ingredients except the coconut milk and basil in a pot over medium heat. Bring to a boil and simmer for 35 to 45 minutes, until the carrots are tender. Cool. Stir in the coconut milk and place in a blender or food processor and process to make a fine puree. Chill.
• Toss together all the salad ingredients and marinate in the refrigerator for 2 to 8 hours, turning occasionally. Grill shrimps over white coals about 6 minutes per side. Cool. Peel and devein the shrimps and slice in half lengthwise.
• Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.

CHILLED CORN AND SHRIMP SOUP

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

COLD CURRIED CARROT AND COCONUT MILK SOUP

Steps:

• In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
• In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.
• Thin soup with ice water and season with additional lime juice and salt and pepper.
• Garnish soup with trimmed scallions.

CURRIED CARROTS

Steps:

• Place the carrots in a heavy large saucepan and add cold water to cover.
• Cook over medium high heat just until tender, about 15 minutes.
• Drain and return to pan.
• Mix the butter, curry powder, salt and pepper and add to the carrots.
• Heat over very low heat, tossing to coat the carrots with the butter mixture.
• Add the lemon juice and brown sugar.
• Heat, tossing occasionally, until the carrots are glazed.
• Sprinkle with chopped pecans.
• Serve immediately.

CURRIED CREAM OF CARROT SOUP

Steps:

• In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
• Stir in curry and cinnamon and cook, stirring, for 10 seconds.
• Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
• Simmer mixture, covered, for 30 minutes.
• Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
• Whisk in cream, honey and salt to taste.
• Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
• Good hot or cold.

CURRIED CARROT & PARSNIP SOUP

Steps:

• Saute onion & parsnips in a large saucepan on medium heat till they start to lightly brown, bringing out the carmelization.
• Add carrots & saute for a few more minutes.
• Add flour & curry powder, stir till mixed well, cook for 2 minutes.
• Slowly add stock, stirring constantly till all stock is added.
• Simmer for 15 to 20 minutes till vegetables are soft & well cooked.
• For rustic soup, just mash.
• For a more sophisticated looking soup, use a blender or immersion blender till soup is smooth.
• Season with salt & pepper if desired.
• Top with a teaspoonful of plain yogurt or sour cream if desired.

SHRIMP CURRY SOUP

Steps:

• Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
• In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
• Add garlic, ginger, chillies and curry, cook one minute.
• Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
• Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
• Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
• In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
• Fold mango chutney into whipped cream and reserve.
• Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
• Serve immediately.