Receita
Chudda's Cuisine/Lounge
Apr 28, 2014
3 Comments

SPICY CARROT SOUP WITH CRÈME FRAÎCHE AND COCONUT

SPICY CARROT SOUP WITH CRÈME FRAÎCHE AND COCONUTLast Thursday we celebrated having Julia Child for one week already!! Unbelievable!! If you follow us on Facebook or Instagram you know how great Chloe and her are doing together. In the middle of adapting to our Julia Child,  Marilyn found time to make this delicious curried carrot soup with crème fraîche and fresh shredded coconut on top. It was delicious!! The carrot, creme fraiche and coconut offer a tangy sweetness to this soup, with a rich velvety texture. You can serve it hot or chilled, this spicy Spring carrot soup tastes great both ways.

SPICY CARROT SOUP WITH CRÈME FRAÎCHE AND COCONUT

 

Ingredients

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds carrots, peeled and rough chopped
6 cups chicken stock
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1 T. chopped garlic
1 T. ground coriander
1/4 to 1/2 teaspoon ground cayenne pepper
2 T. grated fresh ginger
kosher salt and pepper
Crème fraîche
fresh grated coconut

Directions

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add garlic, ginger coriander, curry and cayenne and sauté for 1 minute until fragrant.  Add  chicken stock and 1 t. each salt and pepper. Bring to a boil then reduce to a simmer and cook until carrots are very tender, about 15 minutes.  Blend soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed in a blender or use an immersion blender to blend directly in the pot until smooth. Adjust seasoning with salt and pepper.  Pour into bowl and garnish with creme fraiche and coconut.

SPICY CARROT SOUP WITH CRÈME FRAÎCHE AND COCONUT

Have a great week!!

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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3 comentários
  1. Shariane Hillier - 29/04/2014 - 11h20

    Oh you guys are always making me drool! I’ll have to try!

  2. Shariane Hillier - 29/04/2014 - 11h22

    Tenho que conhecer a Julia Child! E provar essa sopa! Ummmmm

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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