The Kootenay Gallery of Art, History and Science hosted their premier fundraising event — Soup for the Cultured Soul — Saturday night.
The sold-out event featured soups from local restaurants and caterers served in hand-made pottery bowls that attendees took home.
Attendees vote for their favourite soup and the winner of this year’s Peoples Choice Award was the Carrot Coconut Mango Soup prepared by chef James Varghese of The Nineteenth restaurant.
Soups were also prepared by Grand Buddha Bistro, Black Rooster, The Lion’s Head, Kim’s Creations and The Wandering Greek Oven.
Carrot Coconut Mango Soup
Serves four
Ingredients:
1 onion
1 clove garlic
1 thumb-sized piece ginger
6 cups carrots (500 g)
2 mangoes
2 Tbl. coconut oil
2 cups vegetable broth
2.8 litres coconut milk
1 jalapeno
1 lime
1/2 tsp. cayenne pepper
1/2 tsp. cinnamon
1 tsp. coriander
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
Garnish:
plain yogurt, shredded coconut (toasted), cilantro
Instructions:
Peel and dice onion and garlic. Slice ginger with skin on. Peel carrots and chop into rough pieces. Remove skin from mango and cube the flesh.
In large saucepan heat oil and saute onion, jalapeno and garlic for 1-2 minutes. Add carrots, ginger, half of the mango cubes and half of the spices. If mango is very sweet, add lime juice. Cook on medium to high heat for 5 minutes. Add broth and simmer for 20 minutes.
Once carrots are soft, remove from heat, add remaining mango cubes (saving some for garnish) and coconut milk. Blend soup in a blender until evenly smooth.
Return soup to pot and add remaining spices, adding more if desired.
Garnish with toasted coconut, dollops of yogurt and cilantro.
