Late Winter Lament, or, Carrot Soup

     Oh, this spring is a long time coming.  I can see the green, I can see the tiny leaves.  But it remains cold and wet, wet, wet.  Combine this with a tart reminder from the child (child?  who are we kidding, she is away at college now!)  that I have utterly failed to keep up my blog sends me to thinking.  Have I cooked anything worth posting lately?  It's too early for rhubarb, I am unable to post amazing garden shots, as I have been trapped on the couch with a sprained ankle such that I am lucky to make it to the kitchen so forget gardening.  And then there is the rain.  We should call it the late winter lament.
     Yes, radio silence.  You send the kid away to college, and suddenly it seems as if meals are more stripped down than before.  Indeed, I find that scrambled eggs and toast have featured more often than I would like to admit.  I am certainly eating vegetables, and the beriberi has not set in yet.  In fact, when I dropped her off, I had lofty plans for trying out new recipes and really getting in touch with meals I might otherwise not make, due to the potential reception.  Lofty plans indeed.  I did not do as much of that as I imagined.  And where has the time gone?  Finals are in 2 1/2 weeks.
     This is not to say that I have not hauled out a cookbook, or have resorted to take out pizza.  No, no, I have not sunk that far.  One more recent concoction was a soup.  Simple ingredients, but so tasty.  And worthy of reprinting.  I confess I do not know my source.  Regardless, it has been doctored a bit since I have started making it, and the garnishes are what really make this.
     For those who are faint of heart, the amount of curry paste is correct.  And it is not particularly spicy for it.  And for those who are just as uninspired by the dreary days, the color alone is amazing!

Curried Carrot Soup (Thai Style)

serves 4

1 medium to large onion, finely chopped.  You are looking for approx 1 1/2 c. 

4 c. peeled and chopped carrots

1 apple, peeled and chopped

        In a medium to large pot, saute in 1T Olive oil, sweat don't brown.  This will take 5-10 minutes.  

Add 2tsp red curry paste, mix and saute 1-2 minutes. 

Add: 

3 c water or broth

 1T white rice.  

        Bring to a boil, cover and simmer until all is soft, around 15-20 minutes.  

        Puree.  I use a stick blender for convenience.

Add 1/2 - 1 can of coconut milk.  In truth, I opt for most of the fat at the top of the can, and less of the watery portion below.  

Bring to a low simmer, and then taste:  you will need to adjust for salt. 

Then add:  

1-2t of red curry paste (yes, you really want to)

1 t lime juice (optional, I never do)

Serve with garnishes:  

Shiracha

Cilantro, chopped

Chopped toasted peanuts---these are crucial to the texture and flavor!