I thought I was going to do a slight mix-up on my Pudding Soup, the recipe for which is, I believe, around somewhere. I wanted to use up some carrots and half a can of coconut milk, and I bought some parsnips and thought I had an orange laying around somewhere, and I thought, the orange and carrots will be a change up! And then I just bought 5 spice powder for my seitan pork chops, and I had fresh ginger, and I figured. . .those things probably all taste good together, right?
Well, yes, except that I DIDN’T have an orange, I had a lemon and lime, but anyway. I wasn’t going to blog it because I figured, I already did this soup. But it came out tasting completely different! I’ll tell you the recipe, and then why this is totally not like my Pudding Soup.
2 medium parsnips, peeled and diced
6 small carrots, diced
1 small onion, diced
3 cloves garlic
1/2 can coconut milk
A large-ish chunk of fresh ginger
1/2 teaspoon each of cayenne and 5 spice
2 tbl olive oil
Some veggie broth
juice of 1 small lime + lemon
Put oil in medium to large soup pot, heat on medium. Add spices + ginger. Toss veggies to coat. Throw in all liquids. Add some salt + pepper. Bring to a boil. Lower to simmer. Cook until veg is soft. Blend/process until smooth.
Here’s the thing: Pudding soup is heavy. It’s starchy, coconuty, sweet, and has a prominent curry flavor. This soup. . . tastes more like this crazy lemon curry stuff I got at Monk’s in Philly. It’s tart and not super sweet and has a nice warm background heat but the spices aren’t overpowering. It’s a really unexpected flavor in your mouth, and while it smells a little coconuty while cooking, it doesn’t taste it. The coconut milk just helps it blend up to a lovely texture. I think when I serve it I’ll fry some fresh ginger to put on top to get a little more of the flavor, and for some crunch. It would be so awesome with just good bread on the side. AND it’s the color of saffron, which is always nice.
It’s a lot less heavy than Pudding Soup, which is great since it’s finally spring, and it has the added bonus of feeling kind of Eastery with the carrots. It’s not what I expected, but it’s yummy.