Carrot, Ginger And Curry Soup Sous Vide

It has been said that carrots are one of the rare vegetables which are more nutritious cooked than raw - try telling that gastronomic nugget to my 5 year old! That being said both my girls love carrots, cooked or raw and this soup spiked with curry, ginger and coconut milk gets its deliciously sweet base and gorgeous color from this delicious root vegetable. Believed to have originated in Afghanistan, the carrot was cultivated in the Mediterranean region as early as 500 B.C.

Cooking soups sous vide is the perfect way to concentrate the flavors without diluting them and holding on to more of the nutrients. I love making big batches of this soup then portioning it out into individual vacuum packed pouches for my family. When the time is right they can easily pull one out of the freezer or fridge and have a delicious meal in minutes!

Ingredients:

• 1 pound carrots, peeled and sliced into 1/2-inch pieces

•1/2 ounce ginger, peeled and sliced into 1/2 inch pieces

• 1-2 cups unsweetened coconut milk

• 2 tablespoons unsalted "sweet” butter

• 1 large shallot, peeled and thinly sliced

• 1 tablespoon sriracha

• 2 teaspoons kosher salt

• 2 teaspoons madras curry powder, or similar

• 1/2 cup roasted garlic puree 

Directions:

1. Set the SV1 to 87ºC/190ºF

2. Using the VacMaster Bag Stand and an appropriately sized VacMaster Bag combine all ingredients and one cup of the coconut milk in bag and using a VacMaster Chamber Machine vacuum seal.

3. Carefully place in the water bath of the SV1 and cook for 1 to 2 hours or until the carrots quite soft.

4. Remove the bag from the water bath open and carefully transfer the mixture into a food processor or bar blender and puree until smooth, about 1-2 minutes.

5. Add additional coconut milk or water to reach desired consistency

6. Season with salt and pepper as needed.

7. Serve immediately.