Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Curried Coconut Carrot Soup. Need we say more?

By Leela Cyd Ross





http://www.JewishWorldReview.com | Gluten-free, vegan, soy-free, vegetarian -- odds are that at some point you will invite a friend with a restricted diet or food sensitivity to a dinner party. And when you do, why not make a soup everyone can love?


This carrot soup is creamy, satisfying and flavorful -- and it takes about 30 minutes from start to finish, making it a welcome, easy recipe to add to the lineup.


For me, soup is all about comfort, from that first sip (or, in some cases, slurp) to the last drops wiped up with a tear of fresh bread. The experience is full of coziness, security and nourishment. It can be a one-bowl meal, often needing no adornment or flashiness. Nevertheless, because it is simple food, soup can be tough to get just right.


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


This soup blends the sweetness of fresh carrots, the creamy silk of whole coconut milk, and the heat of ginger and curry powder. It's simple to make, yet it feels bold and complex in flavor. Served as the starter to dinner or as the centerpiece at a casual supper, this unique combination will be sure to go fast. The recipe is vegan, gluten-free, soy-free and full of healthy ingredients. It's my new favorite soup!





CURRIED COCONUT CARROT SOUP


Serves: 6 to 8

  • 2 tablespoons coconut oil

  • 1 onion, peeled and roughly chopped

  • 6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)

  • 3 1/2 cups vegetable stock

  • 1 (15-ounce) can full-fat coconut milk

  • 1 1/2 tablespoons freshly chopped ginger root

  • 1 tablespoon curry powder

  • 1/2 teaspoon chili flakes

  • Salt and pepper to taste


Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.






© 2012, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.