In September, Matthew McNair Secondary School launched its participation in the BC School Fruit & Vegetable Nutritional Program (BCSFVNP), which is a collaboration between Healthy Families BC and the BC Ministry of Health. It's administered through the BC Agriculture in the Classroom Foundation, a nonprofit organization that is devoted to "working to bring BC's agriculture to our students."
Last week was our third delivery of local B.C. produce and we received individual packages of baby carrots. As I distributed them to my Culinary Arts students, most students eagerly took them, but a few who like only cooked carrots declined.
Today, I am sharing a recipe for Ginger-Carrot Soup, which combines delicious spices as well as one ingredient many young people love: peanut butter.
If there are people in your household who are allergic to peanuts, you can substitute any nut butter, and if anyone is allergic to nuts, just omit the peanut butter altogether.
Also, if you are cooking for people who cannot tolerate the heat of red chili flakes or ginger, feel free to reduce the amount of these ingredients.
The recipe is adapted from Sid Goldstein's The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine.
For the adults in your household, the luscious flavours of coconut milk, peanuts and Asian spices pair beautifully with the floral-spiciness of a Gewurztraminer, Pinot Gris, or Viognier.
If you are looking for the perfect wine pairing, I would highly recommend seeking the expertise at Sip Wines, Richmond's only VQA wine store.
It is a great place to go to try new wines and learn about particular varietals or blends, and they offer Thursday themed-tastings as well as Saturday single winery tastings.
Ginger-Carrot Soup
Yield: 6 servings Ingredients: 2 Tbsp. olive oil 1 large onion, chopped 2 stalks celery, ends trimmed and diced 1 lb. carrots, peeled and diced 3 Tbsp. fresh ginger, peeled and minced 3 cloves garlic, minced 1/4 tsp. red chili flakes 1/2 tsp. ground coriander 1/2 tsp. turmeric 4 1/2 cups chicken stock 1 Tbsp. + 2 tsp. Thai fish sauce 3 Tbsp. fresh lime juice (from about one large lime) 2 tsp. rice wine vinegar 2 Tbsp. smooth peanut butter 2 Tbsp. brown sugar 1/2 tsp. toasted sesame oil 1/2 cup coconut milk 1/2 cup milk kosher salt and freshly ground black pepper garnish: chopped fresh cilantro
Directions: 1. In large stockpot, heat olive oil over medium-high heat. Add onions, celery, carrots and ginger and sauté for four minutes. Add garlic and continue sautéing until onions are translucent, about another two minutes. Add red chili flakes, coriander and turmeric and cook until fragrant.
2. Add chicken stock, fish sauce, lime juice, vinegar, peanut butter, brown sugar, sesame oil, coconut milk and milk and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
3. Using a handheld immersion blender, pureé soup until smooth. (Alternatively, you can pureé the soup in batches in a food processor or blender.) Season with kosher salt and freshly ground black pepper to taste. Garnish with chopped fresh cilantro before serving.
(Adapted from Sid Goldstein's recipe Spicy Gingered-Carrot Soup. The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine. California: Chronicle Books, 1999.)
