Giulia's husband, however, is less of a fan. He believes that the best dishes offer a combination of different textures and flavors, something that veloutés often lack. This recipe, jointly developed by Giulia and Archit, satisfies both by combining the comforting warmth of classic vegetable creams with stronger flavors inspired by India.
The unexpected star of this recipe? The tadka. This idea, borrowed from the Indian culinary tradition, consists of an oil infused with spices and aromatics poured onto a finished dish to add an unexpected layer of flavor. Far from the delicate notes of the aromatics sauteed in oil (“soffritti”) at the base of Italian recipes, here the flavors and aromas explode when the spiced oil garnishes the velouté.
Carrot soup with coconut, ginger and curry leaf tadka
Soups and Veloutés, Main courses, Vegetarian friendly, Midweek meals
1 clove garlic
1 inch ginger
2 tbsp coconut oil
2 cups / 500 ml vegetable or chicken stock
1 can / 400 ml coconut milk
1.5 lb / 700 gr carrots
1 tbsp oyster sauce (optional)
1 tbsp mustard seeds
20-30 curry leaves
Peel and cut the carrots into similarly sized chunks for even cooking time – Medium carrots work best. Small can be a lot of effort and large ones can be fibrous and are usually not as tasty.
In a Soup Pot, over medium heat, soften shallot in coconut oil, then add ginger and garlic to toast briefly.
Add the diced carrots, the coconut milk, and just enough stock to fully cover the carrots, then season and simmer for 20-25 minutes, until the carrots are nice and tender.
Blend with an immersion or countertop blender until smooth, and return to Soup Pot. Taste and adjust seasoning, adding oyster sauce if using (omit if vegetarian/vegan).
Once the soup is ready, prepare the tadka: it'll only take a minute!
Plate the velouté and garnish with the hot tadka.