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Add a photoA couple of years ago I had gone to Epcot's International food and wine festival. While at a cooking demonstration a chef named Celina Tio had made this soup and it is phenomenal very low calorie but packed with flavor.
Ingredientes
- 1 Tbl Canola oil
- 2 C Peeled sliced carrots
- 1/4 C Diced onion
- 1 32oz Container of Vegetable stock ( I used Kitchen Basics N/ S added)
- Thai red curry paste Start with just a touch and adjust heat level according to your liking
- 1 Tbl Coarse salt adjust to taste after soup is puréed
- 1 Tbl Fresh lime juice
- 1 Tbl Honey if desired ( of your carrots are sweet you won't need any )
- For the pickled vegetables :
- 7 Radishes sliced thin on a mandolin
- 1 Carrot sliced thin on a mandolin
- 2 tsp Coarse salt
- 1/4 C Water
- 1/2 C Sugar
- Pinch red pepper flakes
- 1 tsp Toasted coriander seed
- 1/2 tsp Black peppercorns
- 1/2 C White vinegar
Direcciones
- For the soup:
- Heat oil in a sauce pan over medium heat
- Add carrot and onion and sauté about 5 minutes
- Add the vegetable stock, salt and red Thai curry paste
- Bring to almost a boil and then turn the heat down and cook until carrots are tender about 15 - 20 minutes
- Remove from heat and add the lime juice
- Purée in a blender on high until smooth in batches
- Pour through a fine mesh strainer , if necessary
- Adjust salt if needed and honey if desired
- Pour soup in bowls and top with pickled vegetables.
- For the pickled vegetables :
- Add sliced radishes and carrots to a bowl and sprinkle with the salt
- Toss every 15 minutes for about an hour
- Set aside
- Meanwhile put remaining ingredients except the vinegar in a sauce pan over medium heat and bring to a boil, making sure sugar is dissolved
- Remove from heat and cool slightly
- Add vinegar and set aside for 1 hour
- Drain vegetables but do not rinse
- Pour cooled pickling liquid over vegetables and store in a airtight container
- Radishes are ready after marinating overnight ( I've never waited that long )
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 33 | 17% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 3868mg | 161% |
| Potassium 295mg | 8% |
| Total Carbs 41.09g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 35.27g | 24% |
| Protein 0.92g | 1% |
