As Ned Stark would say, Winter. Is. Coming. And for Neanderbar, that’s going to mean a change in the recipes. You’re probably going to see a lot more soups, crockpot type things, and hearty, rich dishes to keep you warm all winter long. Of course, I’ll be wearing a t-shirt and shorts in Houston, but I have heard that it does get cold other places around the globe. This past week, someone suggested I make a carrot soup, and having never made one before, I was glad to oblige. I suppose this isn’t your conventional carrot soup, and frankly, adding the St. Arnold’s Oktoberfest instead of broth just kind of hit me. But, I’m glad it did. It adds another layer of flavor. As does the **Bonus Ingredient** not pictured above, and only briefly tested, but with incredible success, tamarind. The flavor profile of the soup is earthy and rich, something that warms you up, but at the same time, something you might not care too eat too much of because of its heaviness. A few weeks ago, I was at an asian market, and they had a brick of tamarind pulp for like $.99. How could I not? I remember having an amazing bloody mary at the Biltmore in Miami which had a tangy tamarind powder along the rim, and so, wanting to have that flavor in my arsenal, I picked it up. Tamarind is used a lot in Thai cooking, but apparently it also goes amazingly well with roasted carrot soup. I only thought about it after I started eating, so it’s not in the pictures, but i guess my recommendation would be to get some tamarind paste, put a little on the spoon you’re eating the soup with and enjoy the super tangy brightness it adds. You can then decide if it’s something you’d put in the large quantity, use as a condiment, or not at all. Ok, here we go:
- 4 lbs carrots, roasted in a convection oven at 400 degrees until tender, about an hour
- 1 head of garlic, roasted with the carrots. You’ll only really need above 6-7 cloves, though.
- 1/2 onion, thinly sliced
- 1/4 cup olive oil, poured over the carrots and garlic for roasting + 2 tablespoons for sautéing
- 3 tablespoons duck fat for sautéing
- 1 14 oz can coconut milk
- 3 cups water
- 1 St. Arnold’s Oktoberfest beer or something similar
- 2 teaspoons old bay seasoning + garnish
- tamarind paste
- Preheat oven to 400 degrees
- Cut the gross parts off the carrots and place on a nonstick baking sheet along with the head of garlic. Don’t worry about peeling it, you can just squeeze it out once it’s roasted.
- Roast for about an hour or until they look like the picture below
- After carrots are roasted, place in a blender with the can of coconut milk and 1 cup of water and blend until smooth and creamy. Allow to rest.
- In a large stock pot, add the remaining oil and duck fat. Heat over medium. Once hot, add the onion, and 6-ish cloves of roasted garlic and sauté until the onion is lightly brown, about 6 minutes.
- During the time that the onion and garlic are sautéing, a nice fond should develop at the bottom of the pot. It is now time to deglaze with the beer. Pour the beer in, and using a spatula, scrape off the flavor at the bottom.
- Turn the heat up to high, and allow the alcohol to boil off from the beer. This took about 4 minutes. You’ll know once the “broth” smells sweet instead of like booze.
- Add the carrot mixture and whisk together with another 2 cups of water. Add the old bay, and salt if you deem it necessary.
- You’ll note below that this soup likes to splatter, so be careful.
- After a minute or so of whisking, I removed the soup and served it.