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Tuesday, November 10, 2015

Roasted Carrot, Shallot & Coconut Soup


This is my new favorite fall soup. Tender roasted carrots, caramelized shallots, onion, creamy coconut milk and, for a bit of heat, jalapeno pepper, red pepper flakes and fresh ginger, blended together for the perfect mix of sweet, savory and spicy goodness. This may just be the perfect Thanksgiving first course.


I saw a version of this recipe in a wonderful book called, The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan published back in 1992. The book's forward was written by M.F.K Fisher, so you know there is major credibility here. I have tweaked the soup recipe numerous times throughout the years, eliminated the called-for-yogurt, added onions and leek to the shallots, increased the amount of carrots, spiced it up with chiles, etc., but the basics are the same as the original.  So delicious. Enjoy!


Roasted Carrot, Shallot & Coconut Soup
adapted from The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan
(serves 6)

1 1/2 lbs carrots, trimmed and scrubbed
1 medium leek, cut into 4 pieces
3 shallots, peeled
1 white onion, peeled and quartered
1/4 cup, plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, minced
1/2 teaspoon jalapeno, seeded and chopped
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes
3 cups vegetable stock (homemade or best quality purchased)
1 cup unsweetened coconut milk (from the dairy case)
1/4 cup coconut cream
juice of one lime
1/4 cup pepitas (roasted pumpkin seeds)
1 teaspoon cumin seed
sea salt
freshly cracked black pepper
1/2 cup cilantro leaves
1/2 cup chopped green onions

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment and add the carrots, leek, shallots, onion and 1/4 olive oil. Using your hands, roll the vegetables around in the oil until they are thoroughly coated. Season with a pinch each salt and pepper and roast in pre-heated oven for 45 minutes to 1 hour or until the carrots are soft and caramelized in spots. Remove from oven and let cool.

Chop the vegetables into large pieces. Warm the remaining 2 tablespoons olive oil in a medium stockpot over medium heat. Add the roasted vegetables, ginger, jalapeno, ground cumin and pepper flakes and saute for 5 minutes frequently stirring. Add the vegetable stock and simmer over low heat for 20 minutes.

Carefully add the soup mixture to a blender and process until smooth. Depending on the size of your machine you may need to do this in batches. Pour the soup back into the pot and add the coconut milk, coconut cream, and lime juice*. Taste and add additional salt and pepper as needed.

Toast the pepitas and cumin seed in a small dry skillet over medium heat. This should take just a couple of minutes. Watch carefully to avoid burning. When you smell them, they are ready.

Serve the soup garnished with cilantro leaves, pepitas, cumin and green onions.

*the soup can be made 1 day in advance. Do not add the lime juice until you rewarm the soup.





It is Carrot Week at Food Network's Fall Fest roundup. Do you have a favorite carrot recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Baked Moroccan Chicken with Carrots and Turmeric
Homemade Delish: 
Thai Carrot Noodles
In Jennie's Kitchen: 
Dairy-Free Carrot Cupcakes
The Wimpy Vegetarian: 
Light Carrot Flans
Weelicious: 
Carrot Parsnip Latkes
The Mom 100: 
Roasted Cauliflower and Carrots with Olive Drizzle
Napa Farmhouse 1885: 
Chicken & Carrot Saute With Coconut-Basil Sauce
 Red or Green: 
Roasted Carrot, Shallot & Coconut Soup
Healthy Eats: 
6 Healthy Ways to Up Your Carrot Cake Game
Taste with the Eyes: 
A Twist on Carrots and Quinoa
Creative Culinary: 
Roasted Carrots with Honey, Rosemary and Thyme
FN Dish: 
5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert


best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Tuesday, November 3, 2015

Spicy Roasted Brussels Sprouts Salad with Avocado & Pomegranate Seeds


This is a delicious fall salad perfect for a casual night's supper or a more elegant dinner. I plan to add to my Thanksgiving menu. The brussels sprouts & avocado pairing is inspired by a vegetable recipe from Chef Jean-Georges Vongerichten.The creaminess of the avocado and the sweetness of the roasted brussels sprouts is wonderful together.  I turned the dish into a salad and added pomegranate seeds for taste, crunch, and color.

Meet Jasper!

We attended a final "advanced obedience training and cookout" last week with our dog Jasper. He is a fairly new rescue and had never been trained during his first 1 1/2 years of life. At 75 pounds, he is a big "puppy" and training was required. The group in the class became friends, and the cookout was a way of celebrating all of our dogs' (and our own) progress. I brought this salad, and it was a hit. Everyone asked for the recipe which is my test for determining if something is "bloggable." I hope you enjoy it too.


Spicy Roasted Brussels Sprouts Salad with Avocado & Pomegranate Seeds
Inspired by Jean-Georges Vongerichten
serves 8

3 lbs brussels sprouts
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large Hass avocado, pitted and diced
1 teaspoon dried red pepper flakes
3 tablespoons balsamic vinegar
1/2 cup pomegranate seeds
1/2 pecans
sea salt 
freshly cracked black pepper
8 handfuls salad greens

Preheat oven to 400 degrees. Bring a large pot of water to boil. Add the brussels sprouts and cook (blanch) for 3-4 minutes until they turn vivid bright green. (time depends on the size of the sprouts). Drain and place on a dry tea towel. Gently dry the sprouts with the towel. Place on a cutting board and slice sprouts in half. Place in a medium bowl and cover with the 1/4 cup olive oil. Combine until they are coated with the oil.

Turn out the sprouts (including the oil) onto a parchment lined, rimmed baking sheet, cut side down. Sprinkle with a teaspoon each salt and pepper. Roast in the preheated oven for 25-30 minutes, or until they are tender and beginning to caramelize. Remove from oven and set aside.

Toast the pecans in a dry skillet over medium heat until fragrant (about 3 minutes). Coarsely chop.

Add the brussels sprouts, including any oil in the pan, to the used medium bowl. Stir in the red pepper flakes, balsamic vinegar, avocado, pomegranate seeds, and pecans. Taste and season with salt and pepper.

Line a serving bowl with the salad greens. Drizzle with olive oil and season with salt and pepper. Mound the brussels sprouts mixture over the greens and serve.



It is Brussels Sprouts week at Food Network's Fall Fest roundup. Do you have a favorite brussels sprouts recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Quinoa Brussels Sprout Gratin with Smoked Cheddar
Homemade Delish: 
Brussels Sprout and Bacon Pizza
Creative Culinary: 
Fried Brussels Sprouts with a Sriracha and Honey Glaze
Napa Farmhouse 1885:  
Roasted Brussels Sprouts & Pesto Pizza
Red or Green: 
Spicy Roasted Brussels Sprouts Salad With Avocado & Pomegranate Seeds
Taste with the Eyes: 
Brussels, Bacon, Balsamic
TasteBook: 
Lemony Roasted Brussels Sprouts with Bacon
Healthy Eats: 
6 Ways to Never Get Bored of Brussels Sprouts
The Mom 100: 
White Bean and Roasted Cauliflower Spread with Sauteed Brussels Sprouts
FN Dish: 
The Only 5 Brussels Sprouts Dishes You'll Need This Season


best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.