With a year-round carrot embargo, Bermuda-grown carrots are the only fresh ones available on the island. Leeks enjoy the same soil-enriching goodness and season, as does the famous Bermuda onion. A happy marriage of flavours.
- Ingredients:
- 4 oz butter
- 1 large Bermuda, or other sweet onion, chopped
- 2 large leeks halved, sliced and well-washed
- 2 cloves garlic, minced
- 1 tsp of curry powder
- 1 tsp ground ginger
- 2 tbs brown sugar
- juice of 2 large oranges and the zest of 1
- 4 cups good chicken broth
- 1 lb carrots, peeled and chopped
- 1/4 cup heavy cream
- Method:
- In a pot large enough to hold all the ingredients, sauté the onion, leeks and garlic in butter until just wilted. Add the curry, ginger and sugar, and stir for a minute. Add the juice, zest and broth and bring to a boil. Add the carrots and simmer until softened. Pureé in a food processor or blender to desired smoothness. Thin, if necessary, with a little heavy cream. Serve cold (or hot) garnished with a thin slice of orange.
