From Jeanine O’Toole
[Ed: Jeanine first tried her hand at a Thai corn chowder but the results, she says, “were less than awesome.” So instead she came up with this vibrant, vegan puree – and dubbed it “Carrots O’Toole,” because the Irish are so known for their curries. And their vegan cooking.]
Ingredients1 medium yellow onion, diced 1 (or 2 for more heat) jalapeno peppers, seeded & finely diced 2 tablespoons vegetable oil (canola or safflower) 1 pound sweet carrots, diced 3 bell peppers, seeded & diced (red, yellow or orange) 2 inches of ginger, minced 1 tablespoon garlic, minced 1 or 2 tablespoon curry powder (or more to taste) 1 teaspoon cumin 1/2 teaspoon coriander 5-6 cups vegetable stock 1 tablespoon agave nectar, maple syrup, or honey (optional) 1 14-ounce can light coconut milk 1/4 cup finely chopped cilantro
Heat oil in a stock pot, add onions. stir and cook til soft, and add curry powder, cumin, coriander, and carrots. Stir for about 7 minutes, and add all but half a cup of peppers, ginger, and garlic. Cook for another 5 minutes, and add stock gradually, and bring to a boil. Lower heat to medium, and cook til carrots are very soft, stirring occasionally. Using a food processor or immersion blender, puree til smooth. Turn to low heat and add more stock if it’s not soupy enough for you. Remove from heat and stir in reserved peppers, agave nectar, coconut milk, and cilantro. And you’re done.