From Jesse Cool

I like this lovely bright soup prepared as a creamy soup, but it is a bit easier and just as delicious to serve the soup somewhat chunky. Simply omit the pureeing process.

3 tablespoons butter
2 large onions, thinly sliced
2 pounds carrots, thinly sliced
1/2 cup mirin cooking wine or apple juice
6 cups vegetable or chicken broth
1/4 cup grated fresh ginger
1 tablespoon curry powder
1-3 tablespoon honey
Salt
Freshly ground black pepper
1 tablespoon wasabi powder
1 cup (8 ounces) sour cream or yogurt
4 green onions, chopped

Melt the butter in a large soup pot over medium-high heat. Add the onions and cook for 5 minutes, or until soft. Add the carrots and wine or apple juice and cook for 3 minutes. Add the broth, ginger, and curry powder and bring to a boil.

Reduce the heat to low, cover, and simmer for 40 minutes, or until the carrots are very tender.

Remove from the heat. Working in batches, pour the soup into a food processor or blender. Process until smooth. Place in a soup tureen or large bowl. Stir in the honey and salt and pepper to taste.

While the soup is cooking, in a small bowl, blend the wasabi powder with the sour cream or yogurt. Stir in the green onions.

Ladle the soup into bowls and top with a generous spoonful of the wasabi cream. Swirl the cream into the soup.

Makes 8 servings.

Kitchen Tip: For an elegant touch, place the wasabi cream in a small resealable plastic bag and pipe the cream onto the soup. Use a wooden pick to create a decorative design.
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Jesse Cool is author of Your Organic Kitchen and lives in Menlo Park, California.
Her current book is The Really, Truly, Honest-to-Goodness One-Pot Cookbook.
Photo by Lisa Koenig
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