IGA Item of the Week

It's that time of year when I need to eat something that will warm me up, but am so tired of winter food. I wanted to make a seasonal dinner that also hinted at the warmer weather to come. So I bought a can of coconut milk at the IGA and made this carrot soup with some tropical flavor. It was also a good excuse to buy a loaf of excellent whole wheat, raisin, and walnut bread at Cavaniola's (89 Division Street; 725-0095), to go with.

Curried Carrot Soup
Serves 4

I used regular coconut milk (who is counting calories?) but light would work just as well.

1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tablespoon peeled and chopped fresh ginger
2 teaspoons curry powder
1 pound carrots, peeled and cut into 1/4-inch-thick slices
2 1/2 cups low-sodium chicken broth
3/4 cup well-stirred coconut milk
Salt

1. Heat the oil over medium-high heat in a medium saucepan. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. STir in the garlic, ginger, and curry powder and cook, stirring, until fragrant, about 30 seconds. Stir in the carrots to coat.
2. Stir in the broth, bring to a boil, lower the heat, cover, and simmer until the carrots are soft, about 20 minutes.
3. Puree the soup in small batches in a blender (be careful not to over-fill the blender so the hot soup doesn't erupt from the lid) and return it to a clean pot. Stir in the coconut milk, season with salt, heat through, and serve.