Carrots, Onions and Potatoes are probably the most common vegetables to have in your kitchen. This Carrot Soup recipe can turn these “normal” veggies into a bit of a fun and exciting dish. I think that it is good to have this kind of dish in your repertoire.
It is getting cold here in Australia. This soup hopefully help you and your loved ones to warm up.
Ingredients: (Serving 4-5)
5 Carrots – roughly chopped
1 Onion – roughly chopped
1 Potato – roughly chopped
1 clove of Garlic
1 Bay Leaf – bend in half
700ml of Vegetable Stock
¼ Teaspoon of Cumin Powder
¼ Teaspoon of Turmeric Powder
¼ Teaspoon of Nutmeg
140mlof Coconut Cream
A pinch of Sea Salt
1 bunch of Coriander – roughly chopped
- Place carrot, onion, potato, garlic, bay leaf and vegetable stock in a pot. Heat it over medium heat and bring it to the boil. Once it is boiled, reduce the heat to low/medium and simmer it for about 30 minutes, or until the carrot becomes very soft and is breakable with a fork.
- Remove it from the heat and puree it with a hand mixer.
- Reheat it over a low heat. Stir cumin, turmeric and nutmeg into the puree. Add coconut cream. Season with sea salt. If the soup is too thick, add a little bit of water to make the soup your desired consistency.
- Top with coriander and serve while warm.
For the last decade, I had been wondering if this vegetable called Taro roots in Asian veggie shops was actually the same as “Satoimo”. “Satoimo” is a common vegetable in Japan. It is a small round vegetable with brown and hairy skin. Once the skin is peeled, the inside is white. The texture is very similar to potato, but the difference is that it is slimy.
We sometimes call “Satoimo” as “Taroimo”. OK, the name is similar. Their looks are quite similar too, but the “Taro Roots” that I had seen before was quite big compared to “Satoimo”. So I had never had the courage to try “Taro Roots” as I was not quite sure.
Then the other day, I saw this “Small taro Roots” in an Asian veggie shop in Subiaco, which looked exactly the same as “Satoimo”. I took a photo of it and sent it to my mother to see what she thought. She confirmed that it WAS “Satoimo”. Great!!!
The only dish that I can think of with this “Small Taro Roots” is Simmered Taro called “Satoimo no Nikkorogashi” – one of my favourites among my mother’s simmered dishes. I have to admit that Satoimo might not be for everyone – especially for people with a Western background, as I believe that slimy food might not be as common as in Asia. However, I would really recommend if you would like to try something different or are interested in traditional Japanese food. Of course, the flavour is guaranteed.
When you prepare it, please be careful with your knife as it is slimy – quite slippery. Please also wash your hands carefully after dealing with it. Your hand might feel itchy if the sliminess is left on your skin. Hope you enjoy.
400g of Small Taro Roots (Satoimo)
2 Tablespoons of Salt
200ml of Dashi Stock
50ml of Cooking Sake
1 Tablespoon of Sugar
1 Tablespoon of Soy Sauce
1 Tablespoon of Mirin
- Preparation for Taro Roots. Slice a little bit of the top and bottom of the taro off, and then peel the skin. It will be easier and look better if you peel it from top to bottom. If the taro roots are big, cut them into about 3 cm cubes. Place them into a bowl and sprinkle with salt. Wash and rinse them by hand. This is to remove the unnecessary sliminess, and to make the taro absorb flavour easily.
- Place the taro roots, dashi stock and sake in a saucepan. Heat it over medium/high heat. Once it is boiled, reduce the heat to low/medium and add sugar. Simmer it for 10 minutes with a drip lid.
- Add soy sauce to the saucepan and simmer it for another 10 minutes with the drip lid on, or until the taro roots are cooked.
- Remove the drop lid and turn the heat to medium/high. Add mirin to it and simmer it for 30 seconds to 1 minute or until the sauce becomes shiny.
- Turn the heat off and let the taro cook down in the sauce. Serve it warm or at room temperature.
I was so excited to find fresh Lotus Roots in a shot the other day. In Japan, Lotus Roots are very common and can be purchased throughout the seasons. Since they are so common over there, to be honest, I did not know when Lotus Roots were in season before…, whoops….
Why am I so exited? It is because not only they are rare to find here in Australia, but they are also my father’s favourite vegetable. Especially this recipe, Lotus Roots Kimpira, was his favourite veggie dish. When I cooked it for him, I remember him praising me saying “Yours is better than your mum’s”. which was the best praise you could get from him.
In the shop, I put a small fresh Lotus Root in my basket without hesitation, just to make this dish. I went to the cashier and realised that the small lady cost me $9.00…. Well…, there was no option for me not to buy it, but I felt just little nostalgic….
Here is my father’s favourite recipe. Really hope you enjoy it.
Ingredients (Serving 4 as a side dish)
300g Lotus Root (Renkon) – peeled and sliced into thin rounds. Soak the slices in water for 5 minutes. This is to avoid them discolouring.
15ml Dashi stock
2 Tablespoons of Cooking Sake
½ Tablespoon of Sugar
½ Tablespoon of Mirin
1 Tablespoon of Soy Sauce
½ Teaspoon of Sesame Seeds
- Drain and dry the Lotus slices with paper towels. Heat a small amount of oil (not included in the ingredients’ lost above) in a fry pan on medium heat. Stir-fry the Lotus for a couple of minutes or until translucent.
- Add Dashi Stock, Cooking Sake, Sugar and Mirin. Cooking them for 2-3 minutes or until the liquid is half gone.
- Add Soy Sauce and cook them for 2-3 minutes or until the liquid is almost gone.
- Turn heat off and sprinkle Sesame Seeds over the lotus. It can be served both warm and cold.