Carrot-Galangal Soup with Curried Croutons

Ease of Preparation: Easy

Yield: 8 Servings

Ingredients:

Curried Croutons:

• 2 tablespoons (30 ml) olive oil
• 3 slices sandwich bread, cut into cubes
• 1 teaspoon (5 ml) curry powder
• Salt

Carrot-Galangal Soup:

• 3 tablespoons (45 ml) olive oil
• 1 medium Spanish onion, diced
• 2 teaspoons (10 ml) garlic minced
• ¼ cup (60 ml) minced fresh galangal
• 1 ½ pounds (680 g) carrots peeled and thinly sliced
• 6 cups (1.4 L) chicken broth
• 1 ½ cups (350 ml) cashews unsalted
• 1 orange, juice
• Salt
• Chopped cilantro, to garnish
• Curried Croutons, to garnish

Method:

For the Curried Croutons:

Preheat the oven to 350 F (175 C).

In a mixing bowl combine olive oil, cubed bread, and curry powder. Season with salt and toss so the bread is well coated.

Spread on a sheet pan lined with parchment paper.

Bake until golden and crunchy, roughly 8 minutes.

Reserve until needed.

For the Carrot-Galangal Soup:

Heat the olive oil in a large pot over medium heat.

Add the onion, garlic, and galangal and sauté for 5 minutes or until translucent and soft.

Add the carrot, toss to coat and cook for 4 minutes.

Add the chicken broth and cashews. Simmer until carrots are tender about 30 minutes.  If soup is getting thick add some more stock or water.

Add orange juice and season with salt.

Remove from heat and blend soup, in batches, until a smooth consistency is achieved.

Ladle soup into warm bowls and garnish with chopped cilantro and Curried Croutons.

Serve immediately.