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Kensington Market, Carlo’s House of Spice, and my Curried Carrot Coconut Soup

27 Oct

Oh, Toronto.

You aren’t so pretty, all street car tracks and telephone wires, parked cars and concrete.

Noisy and sprawling with expensive taxis, glacial transit and grubby pigeons.

But you’ve got character. For all the shopping malls and chain stores, there is plenty of independent and creative spirit alive and thriving in Toronto

toronto

Perhaps nowhere more so than Kensington Market

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One of my favourite things to do is spend the afternoon poking around, grabbing coffee and eating lunch with someone lovely tucked away somewhere in this neighbourhood.

One of my favourite shops is Carlo’s House of Spice. Because I’m a huge fan of spices! Did you know?

He’s got everything, including personal blends.

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This place is my Mecca.

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I like to go and buy obscure spices I have yet to experiment with. This trip I procured sumac powder, amchur powder (mango powder), curry leaves and fenugreek.

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For vintage shopping

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People watching

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And the obscure,

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Kensington Market always puts me in a good mood.

The last last time I visited Carlo’s, I bought his custom hot madras curry powder. I’ve twice made this curried carrot coconut soup, which was so delicious, healthy and simple, my fave combo.

Great for an appetizer, lunch, or in instances requiring immediate night-vision.

20131027-215551.jpgCurried Carrot and Coconut Soup 

  • 1 big bag/bunch of organic carrots (2 lbs?)
  • 2 medium sized onions
  • 2 tablespoons curry powder (of your choice)
  • 1 can coconut milk (full fat for maximum richness)
  • Appox 4 cups vegetable or chicken stock. Water will do too, in a pinch.
  • salt n’ pepa
  1. Roughly chop carrots, and add to boiling water, peels on. Boil until soft
  2. In the meantime, thinly slice onions and fry in coconut oil until soft translucent over high heat.
  3. Add curry powder and mix. Add 1 tablespoon more oil so spices do not burn. Cook for 2 minutes.
  4. Drain carrots of water and add stock to the pot. Add onion and spice mixture and coconut milk.
  5. Blend with hand held blender until smooth.
  6. Season with salt and pepper.
  7. Let simmer for about an hour

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This soup was even better he next day, as most soups are. It was hearty, spicy, satisfying, and healthy too!

I can’t wait to experiment more with my growing spice collection, and share it with y’all!

Oh, and if you’re ever in the Market, make sure to check out Carlo’s.

Fun Facts:

Carrots: protect against Cardiovascular Disease, are high in antioxidants and Vitamin A, and are extremely low in calories.

Coconut milk: although high in fat, it is “good” fat, which makes you feel fuller, longer. It is also packed with vitamins C, E, B1, B3, B5, and B6 as well as iron, selenium, sodium, calcium, magnesium and phosphorus. It is an anti-viral, coconut milk contains a fatty acid called lauric acid, which is quite valuable to the human body. When it enters the body, lauric acid is converted to monolaurin, which is a compound that has antiviral and antibacterial properties.

Onions: the phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity. They also contain chromium, which assists in regulating blood sugar.

What are your favourite new spices to cook with?

 

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