TOASTED SPICES WITH CARROTS, SWEET POTATO AND GINGER ENLOY DAN

CARROT-GINGER SOUP WITH TOASTED CUMIN AND CORIANDER by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

2 cups vegetable broth

1 onion, chopped

6 carrots, peeled and sliced

1 thumb-size fresh ginger

2 sweet potatoes, peeled and cubed

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 garlic cloves, minced

1/4-teaspon EACH curry powder, ground cinnamon, and ground nutmeg

1/8-teaspoon ground cloves

1 (19 Oz) can MAE PLOY coconut milk

2 bay leaves

 

DIRECTIONS:

 

1.    Toast cumin and coriander seeds in a small fry pan, over medium-high heat for about 2 minutes or until nice and fragrant.

2.    In a coffee grinder, grind seed until smooth.

3.    Chop onion and let it sit for at least 5 minutes to bring out its hidden health benefits.

4.    Heat 1 tablespoon vegetable broth in a stock pot over medium-heat.

5.    Add healthy onion and sauté for 5 minutes.

6.    Add ginger and garlic and sauté for another 1or2 minutes.

7.    Add seed, spices, and mix well with the onion mixture.

8.    Add broth carrots, sweet potatoes, bay leaves and simmer over medium-high heat for 20 minutes or until vegetables are tender.

9.    Add coconut milk.

10. With an immersion blender, blend soup until smooth.

11. Add sea salt and freshly ground black pepper to taste.

 

     ENJOY DAN:                           BON-APPETITE!!