We have been throwing around the idea of creating a "supper club" with our good friends, Jerel & Nicole, for a while now. Ever since we, or I should say Brad, reconnected with them and totally hit it off food-wise, we've been toying with this idea. (Sidenote: Brad graduated from high school with them...ahem, 15 (!) years ago; they reconnected via localfoodcleveland).
curried carrot almond soup
1 small onion, thinly sliced
3 tablespoons olive oil
1 3/4 teaspoons curry powder (preferably Madras)
1/4 teaspoon hot red-pepper flakes
1 tablespoon finely chopped peeled ginger
3 garlic cloves, finely chopped
2 lb carrots, peeled and chopped
4 cups water
2 cups plain unsweetened almond milk
4 cilantro sprigs, leaves and stems reserved separately
1/3 cup sliced almonds, toasted
•Cook onion in oil with 1/2 tsp salt in a 4-qt heavy pot over medium heat, stirring occasionally, until soft, about 10 minutes. Add curry powder, red-pepper flakes, ginger, and garlic and cook, stirring, until garlic is golden, 1 to 2 minutes.
•Add carrots, water, almond milk, cilantro stems, and 1/2 tsp salt and simmer, partially covered, stirring occasionally, until carrots are tender, about 20 minutes.
•Blend soup in batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
•Serve sprinkled with cilantro leaves and toasted almonds.
recipe courtesy of gourmet.com
The other soups: