Carrot, ginger, and cashews

The family came over for Easter dinner and I needed a vegetarian option. If tradition dictates lamb for easter then carrots seemed the right choice for the non-meat eaters (get it? – carrots and bunnies). Carrot soup is simple and foolproof. It only requires carrots to taste vibrant with a bright orange color. Peel and chop a few carrots, cover in water, boil for 20-minutes, and blend. America’s Test Kitchen recommends not using any broth as it is not needed and competes with the carrots. With a stick blender everything stays in one pot.

Simple carrot soup is fine but I wanted to create something fancier. My sister could not partake in the rich lamb stew and carrot soup would be her meal. Ginger and cashews are my favorite complements to carrots for a pureed soup. I began sautéing chopped shallots in butter. I added a bit of garlic and a healthy dose of chopped ginger. After the shallots began to caramelize I poured in the water, chopped carrots, cashews, and a touch of cinnamon. I let it simmer for 20-25 minutes and went in with the stick blender. My instinct kept me from adding too much water. I worried about a runny or less hearty soup. I found it simply too thick to work the stick blender effectively. I was conservative and had to keep adding water to make a consistency runnier than baby food. I could have added a good bit more water if the soup were designed as a starter.

I made the soup a day in advance hoping that the flavors would meld. I also had little time to cook on Easter. I served the soup with a garnish of chopped parsley for color. The soup tasted good but the ginger pushed the boundaries of balance and I wish I had a bit more cashews. While finishing the soup I looked longingly at my fine mesh chinois hanging on the wall. Carrots, ginger, and chopped cashews all have a good amount of roughage. Carrot soup is not far from baby food and I thought a fine straining would create a luxuriously smooth finish.

The last time I broke out my chinois was for asparagus soup. The straining process was difficult, stressful, and nearly derailed me from the rest of the meal. So I wimped out and opted to serve the carrot soup without straining. I envy the skill and time afforded professional restaurant cooks. Every demonstration of a chinois on television moves with blazing speed and unfazed muscular chefs. The liquid is poured into the strainer and extensive pumping motion forces the liquid through the mesh. A fine mesh requires a longer straining process. The asparagus soup took four times longer than expected and wore out my arms. I don’t think home cooks can develop quick skills without thousands of hours in the kitchen. Musicians share the same level of craft and expert proficiency that can only be earned through time and repetition. I appreciate the refined touch of a concert pianist. For Hsing-ay, my wife, this training began at age three and she easily logged six practice hours a day by high school. Who knows when she passed the 10,000 hour milestone but it was likely long before her years at Juilliard. Her touch and accuracy are superb.

I wish I had one or two extra lifetimes to develop a professional level skill for my hobbies. Refinement and consistency often allude my cooking efforts. Sometimes things turn out great and sometimes not. Even dishes I have made 20 or more times might be off. Perhaps it takes 200 attempts before excellent results are guaranteed. I can rest at peace knowing that no one I cook for is paying me for food!

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