Thursday, April 29, 2010

Curried carrot soup

I was able to use up some of the fridge's ingredients in this meal:

Curried Carrot Soup and Gnocci with Fresh Pesto.

Ingredients bought: half and half, gnocci, garlic.

Ingredients used from fridge: carrots, half an onion, stock, ginger ale, curry paste, arugula, basil, parmasan.

To make the pesto, I put basil and arugula in a food processor with a clove of garlic and some olive oil. Once the whole thing was nicely green and saucy, I seasoned with salt and pepper and made the gnocchi.

For the soup, I caramelized some onion and then added the carrots (conveniently in match stick form). After allowing them to cook and soften a while, I added in some ginger ale and covered, allowing it to simmer and reduce. A bit of curry paste, a bit of stock, and the newly formed soup bubbled away happily for a while. The final touches were some half and half for creaminess, and a stick blender to smooth out the texture. Personally, I thought it was great. Complex flavor but not too spicy, with a lot of natural sweetness from the carrots to balance it. I might have preferred the texture to be more smooth, but that would've required longer cooking of the carrots and/or straining the soup. Darling Husband only ate a bit of his, but he was also suffering terribly from allergies, so perhaps that was it. Baby Girl had some the next day with oatmeal stirred in.

To finish the gnocchi, I poured the pesto over the cooked gnocchi and tossed them around a bit. I micro planed in a bunch of parmasan, then added a bit of half and half as well, because it looked a bit dry and needed something to help. They were lovely but, in retrospect, the raw garlic was a bit overly assertive. These happy little pillows were emerald and fresh, but the garlic sort of slapped you on the face as you went. Oh well. Live and learn, eh? At least I made a pesto.

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