Perfect for a gray, rainy day like today.
Ingredients:
1 tablespoon olive oil
1 pound carrots, peeled and sliced into pennies
half an onion, chopped
1 clove garlic, minced
3-4 cups vegetable or chicken broth
1 tablespoon fresh ginger, chopped
1 teaspoon garam masala
plain yogurt
Method:
In a large skillet or frying pan, sautee onions, garlic, and carrots in vegetable oil until the onions are translucent. Add 1 3/4 cups broth, ginger, and garam masala and let simmer, covered, until carrots are quite soft - about half an hour. (This might be a good time to read Quine's Two Dogmas of Empiricism or, if you prefer, the New York Times.)
When the carrots are soft, pour it all into a blender or food processor and blend until smooth. Return to saucepan and add as much broth as you like to thin it to the desired consistency - more like soup and less like baby food.
To serve, add a dollop of plain yogurt - the nice sour, creamy note brings it together and brings out the gingerbready flavor of the garam masala. (We happened to have some lying around so I threw it in as a lark, and it worked quite nicely. Nutmeg or cloves would also work, if you have any.)
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1 comment:
Aren't carrots great? I tend to forget about how versatile they are, and how they can make savory things sweet and sweet things savory, and then I remember, and use carrots in everything for a while.
It is funny that they are so Continental, but less used in Louisiana cooking, where bell peppers appear instead, for many of the same purposes.
As for Quine, perhaps that is something I will return to when I am not being hectored as I cook by Gray Cats, and others.
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