I am aware that carrots are good for me, and I like them well-enough, but they;ve never been my favourite to cook with.
I don’t know if it’s because I was ruined for all future carrotage as a child by my mum’s honey carrots, or if it’s because I like to make pretty food, and orange doesn’t go with much. In any case, I seem only to cook carrots in middle-eastern meals, or as a steamed vegetable in versions of tired, last-minute vegan “meat and three veg” adaptions.
But tonight, inspiration struck. I had a hankering for laksa, and some guilt over neglected carrots sitting in the bottom of the fridge, with several more in today’s vegbox. These themes combined to make carrot-based laksa!
It was easy, and a hige hit. I will definitely be using carrots this way again. If your kids like things slightly spicy, this might be a good way to slip some extra vitamin A into them.
The recipe follows. As with all my recipes, beware of measurements; mine are of a very approximate nature.
Vegan Carrot Laksa-style soup
Makes enough for 4 hungry adults.
- 4 medium-sized carrots, diced
- 2 tbs grated ginger
- 1 can of coconut cream (or most of one, left over from last night)
- 2 small potatoes, diced
- 1.5 cups diced butternut pumpkin
- 1 bushell(?) of noodles (I used soba)
- 1 tbs canola oil
- 1 large onion, fine dice
- 1 large chilli, fine dice (ignore that there are three in the picture. I deseeded, you don’t need to if you like it hot.)
- 2 tbs vegan laksa paste (you could use any curry paste)
- 2 tsp massel chicken-style stock
- 3 – 5 cups water
- 300g silken tofu (you could use firm instead)
- Blend the carrots, ginger and coconut cream until smooth. Set aside.
- Boil the potatoes, pumpkin and noodles until just cooked. Drain and set aside.
- Fry the onion and chilli in the canola oil until soft
- Add the carrot-coconut mixture, stock powder, laksa paste and 3 cups of water. Bring to the boil.
- Return to simmer and add noodles, potato and pumpkin.
- Add water if yours is too thick – I have no idea how much I ended up using.
- Divide the tofu into bowls. spoon noodles and vegetables over, then the soup.