Creamy Carrot Soup
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Serves 6.
Ingredients:
1 tablespoon oil
1 onion, chopped
1 clove garlic, finely chopped
3 cm piece ginger, peeled and grated
1 chile, seeded and finely chopped
1 teaspoon curry powder
1 kg/3 lb carrots, peeled and sliced
2 stalks of lemongrass, crushed (optional)
peeled rind of 1 orange
400 g/14 oz tin of coconut milk
700 ml/3 cups chicken or vegetable stock
salt and pepper to taste
coriander leaves for serving
toasted seeds for serving
Preparation:
In medium saucepan, heat the oil, add the onion, garlic, ginger and chile, and cook over medium heat for 5 minutes, until onion become translucent.
Add curry, carrot, lemongrass, orange rind and cook, stirring occasionally, for 10 minutes.
Add 3/4 of coconut milk and the stock. Bring to a boil, reduce heat and simmer 15 minutes or until carrots are tender.
Remove lemon grass and rind and blend the soup to a smooth cream. Season with salt and pepper and serve with the rest of the coconut milk, coriander and toasted seeds.
From karmelowy.com