Tuesday, February 28, 2012
Carrot and Coconut Soup
So I decided to use some leftover carrots to make a carrot soup. But what kind of carrot soup? Orange, ginger, hearty vegetable, mint, chicken, creamy, broth-based... the list keeps going. I strolled the aisles of the supermarket, and decided to use a can of coconut milk instead of half-and-half in a ginger-orange recipe.
OK, remember that part about eating crap? Coconut milk has so much saturated fat in it, I might as well have used lard. Actually, lard probably has less fat in it. But I love the taste of coconut.
When served hot, this soup tastes strongly of creamy carrot. I tried it chilled, and the coconut and orange flavors dominated. Either way, it's silky smooth and filling.
*1 lb fresh carrots
Juice of 1 orange (about 1/2 C)
1 Tb ginger
1 can coconut milk
1. Chop carrots into bite-sized pieces. In a large saucepan, combine carrots, ginger, juice, coconut milk, and 2 C water. Bring to a boil, then reduce to a simmer. Cook until carrots are soft, about 30 minutes. Stir occasionally, or the coconut will cook weird.
2. In a blender or food processor, purée carrots and about 1 cup of liquid until very smooth. Return to soup pot and stir in. Serve either hot or chilled. Suggested garnishes: carrot curls, orange zest, or coconut flakes.
Difficulty rating π