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I can hardly believe it: here’s Monday again and a whole week of VeganMofo has passed. Not only that, I managed to post every day! Yay me. ;) I’m really enjoying blogging again. :))
Today we’re having comforting Thai carrot soup here at Graasland. There are three ways to make this recipe:
a) quick and
b) less quick but still
c) elaborate — involving making your own curry paste from scratch.
I’m a medium-sized grrl. ;) So here’s version B!
Thai Carrot Soup Recipe
- 300 g clean carrots (if you’d like to peel instead of wash them you’ll need about 450 g to start with)
- 1.5-2 tbs olive, peanut or rapeseed oil
- 1 onion
- 1 garlic clove
- 1 heaped tbs of red curry paste (check the ingredients to make sure it’s vegan)
- 500 ml vegetable stock
- 200 ml coconut milk
- salt & pepper
- optional: 1 tbs lime juice
- optional: chopped cilantro
- Preheat oven to 225 °C (gas 5).
- Cut the carrot into 1 cm pieces. Put them in a casserole with 1 tbs of oil and mix until all the carrot is coated with oil.
- Put it in the oven for about 25-35 minutes or until tender.
- In the meantime chop the onion.
- When the carrots are done, heat the left over oil in a pan. Bake onion, crushed garlic and curry paste for a few minutes until soft.
- Add carrots, stock and coconut milk, bring to a boil and quietly simmer for 10 minutes.
- Remove from heat and blend to a smooth consistency.
- Add salt and pepper to taste, plus lime juice if using.
- Garnish soup in bowls with chopped cilantro.
The easy way out -you may have guessed- is to just cook the carrots in the stock. The soup is still good that way, but I really recommend roasting the veg in the oven because it enhances the taste. And it’s not much effort; just waiting time in which you can type up a blog post. ;)
This is one of the favourite dishes on our rotation scheme. It’s great for bento too, as it can be eaten on room temperature or chilled. If you plan to eat it cold I advise you to add some more broth as the colder the soup, the thicker it is.
I hope you’ll like this Thai carrot soup too!
We’re halfway December and the end of our CSA season is nearing. Next week’s bag will be The Last!
Amelishof organic vegetables week 48, 2010
- corn salad
- red beet (waiting for me to make Nigel Slater’s red beet cake…)
Amelishof organic vegetables week 49, 2010
- brussels sprouts (on the stalk, just for fun!)
- corn lettuce
- onions (red & white)
- Elstar apples
Amelishof organic vegetables week 50, 2010
WOW, what a mega bag of vegetables we got today! Remember the Invasion of the Broad-Leaved Endive Heads? This time there were even more! It makes a nice green background for the rest of the veggies ;) And Ringo totally went for it… Crazy cat :)
- carrots (not washed, so they’ll keep longer)
- root parsley (on the left of my pile of carrots, hiding behind the…)
- kabocha pumpkin!
- cooking pears
- Jerusalem artichoke
I’m not planning our menus and we’ve been eating out, visiting relatives et cetera so next to this HUGE new batch we still have some veggies of the previous weeks to use up: beetroot — but like I said; I’ve got great plans for that ;) — parsnip, kohlrabi, leek and 1 small pie pumpkin. Maybe I would be wise start planning again ;)
Say, Elsje: if you see anything you’d like to use for our 24 mini-marathon dinner next Friday, just give a shout!
I should have taken my 66th bento on my 13,5 km NS-hike with the Wandelgrrls: Bieslandse Bos, from Delft to Zoetermeer. Why? Because it makes me think of the famous song Route 66! And… MaaikeB brought her first bento ever for lunch! She’s got the most beautiful bento box, a gift all the way from Tokyo. Lucky grrl! :)
Anyway, we took off early (for a Sunday morning) so I didn’t have much time to plan a real lunchbox. That’s why bento #66 only traveled by train from Utrecht to Apeldoorn on Monday ;) And it contained the following…
- Salad of grilled zucchini and bell pepper, lettuce, tomato, spring onion, capers and basil leaves
- Dried cranberries and strawberries
- 1/4 mini quiche made of leftovers: chard, goats cheese (feta) with basil, pine nuts and egg
- Basil and parsley
Today’s bento is a mix of several Asian dishes. Yes, Gnoe likes her Asian foodies :)
- Indian egg-tomato curry (one of our all-time favourites!)
- Japanese edamame
- Indonesian nasi goreng
- gherkin fox
- two types of parsley
- on a bed of lettuce
- Indonesian emping
- raspberries and red currants
- yoghurt coated apricot
- and another fox
I’m not superstitious and I don’t believe Friday the 13th means bad luck. Hey, on Fridays it’s almost W.E.E.K.E.N.D.! But Monday the 13th… Yaiks, that’s something else indeed! I don’t like Mondays… And now both July and August bring us that black day :(
Today I hoped to balance things out a bit by bringing bento #61 to work: 6 + 1 = lucky number 7! :)
- bed of romaine lettuce
- pesto egg with sundried tomato
- hot pepper (from the balcony) with houmous
- slice of cucumber
- cauliflower florets
- black olives
- pine nuts
I also added some walnut after making the picture.
- mexican nut mix (‘pepita mix‘)
- carrot sticks
- seedless grapes
- pasta salad (corn, hot pepper, (fresh & sundried) tomato, pine nuts, pesto, basil, red tofu)
This bento really helped me get through my busy day! :)
Of course macaroni rigate is a bit too large for a real pasta salad but I am not small-minded when it comes to using leftovers!
BTW: did you spot the 3 song titles in this post??? Answers behind the cut :)
Bento #51 was not only a good beginning of the next fifty (on the way to 100!), but also a great start of the week :)
I’ve been getting questions about preparation time. Well, this bento to me a relaxed 12 minutes in the morning! Could have been quicker if I had been in a hurry! :) Of course I’m only counting throwing in the quiche, not baking it LOL. I also had the steamed green beans ready to go and I cleaned my yellow tomatoes, radishes and a carrot the night before. Nothing I couldn’t have done in a sec this morning :)
Gnoe’s tip: did you know that steaming vegetables is so much quicker and healthier when you do it in the microwave? Do follow instructions though (LOL). It sounds obvious but I know a lot of people who don’t use the microwave for cooking veggies.
Well, I’ve already mentioned some of my bento’s content but here’s the complete list:
- yellow grape tomatoes
- red salad leaves
- spinach pie with blue cheese, leeks, pinenuts and black sesame seeds
- some cranberries
- walnut and hazelnuts
- carrot hiding under green beans
- garden cress
- and… mini rhubarb-raspberry crumble!
As you can see I tried to do something creative with the radishes :-o I had hoped the carefully peeled skin would ‘flower’ after I had put the veggies in some ice water but… it failed ;) And yes, that experiment took place within the before mentioned 12 minutes! ;)