South African Carrot Soup

A South African Specialty

Following two wonderful weeks of Indian Summer, the first days of Fall have reached Petaluma, California. Today I made one of my favorite soup recipes: South African Carrot Soup.

ElephantI joined family and friends on a quest to build a sister-school project in South Africa when my children were in middle school and high school. During many visits, I discovered their lovely cuisine as I shared meals with the equally lovely people I met. South Africa is known as the rainbow nation because of the amazing diversity of its people. This beautiful diversity is reflected in their music, art, culture and food. I experienced the fusion of African, European and Asian cooking come together in flavorful and healthy meals during a stay at the Ghost Mountain Inn. The inn is family owned and run, and is near several nature preserves — I fell in love with the nearby Hluhluwe-Imfolozi Park’s elephant herd.

The following recipe is a favorite for many reasons: It is simple, healthy, yummy, and reminds me of my heart’s connection to a special place on the planet. If you like butternut squash soup, this is a great recipe for you, and the carrots are much easier to peel and dice!

Ingredients:
2 tablespoons olive oil
12 medium, or 7/8 large, carrots peeled and roughly diced
1 small yellow onion, diced
4 cups vegetable or chicken broth (plus 1/4 to 1/2 cup if needed later)
3 to 4 spoonfuls of unsalted peanut butter (almond and cashew butter also work)
1/4 to 1/2 teaspoon yellow curry (or more if you like it spicy)
1/2 teaspoon orange zest (just the orange part of the peel, not the white part)
pinch of salt
fresh ground pepper to tasteCarrot Soup Ingredients

Recipe:
Saute diced onion and carrots in olive oil with a pinch or two of salt for 4 to 5 minutes, or until they just begin to get golden (this brings out the sugars). Add broth and bring to a simmer for 7 to 10 minutes, until just cooked — don’t overcook the carrots. Let the soup cool down so that you can safely puree it in a blender or food processor. Return the puree to the soup pot, and add a little more broth if it is too thick for your liking. Bring to a simmer then add peanut butter (or other nut butter), yellow curry, orange zest and pepper to taste and simmer 5 to 10 minutes.

Advertisements

1 Comment

  1. Rachel said,

    October 23, 2010 at 9:27 pm

    This sounds delicious! You are inspiring me to get in the kitchen as soon as I’m off the road!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: