Monday, February 11, 2013

carrot ginger coconut soup

One of the things I love most about this city is that at any given moment, there are infinite versions of New York all happening at the very same time. Last weekend was no exception. I woke up uncharacteristically early, pulled on my sturdiest boots, and headed out to face a street still blanketed in several inches of fresh snow. Before I'd even made it two blocks, I saw an elderly couple on an early morning bagel run, a bright young thing sprinting through the intersection in bare legs and platform booties, a herd of NYU kids heading home from a long night on the town, and a group of dads leading a sleeping stroller brigade to brunch. 
It was the New York of morning routines, the New York of Fashion Week, the New York that never sleeps, and the New York of sleepyheads all coexisting peacefully against the quiet buzz of a snowy Saturday. As for me, my day was spent in the New York of cozying up with the crossword, staring out over the icy treetops, and standing at my stove stirring a pot of carrot ginger soup. They say you should never mistake the movement of the city for your own, but sometimes, when the city is still, it feels good to be still right along with it.
Carrot Ginger Coconut Soup
Slightly adapted from Joy the Baker

1 tablespoon olive oil
1 small yellow onion, diced
3 tablespoons minced ginger
3/4 teaspoon ground coriander
4 cups diced carrots
3 cups vegetable broth
1 1/2 cups light coconut milk
salt and pepper to taste

Heat the oil in a large pot over medium low heat. Saute the onion until translucent, about five minutes. Add the ginger and continue cooking another few minutes, until soft and fragrant. Stir in the coriander and carrots, then add the vegetable broth. Bring to a boil, reduce the heat, and simmer until the carrots are completely softened, about thirty minutes. Let the mixture cool, and then puree with an immersion blender. Return the soup to the the stove and add the coconut milk while cooking over low heat. Cook until just rewarmed, and season to taste with salt and pepper. Serves 4, or 1 over the course of a quiet, snowy New York weekend. 

1 comment:

SAM FORD said...

I love this one.