Coconut Carrot Soup

 

As I was reading through the most recent issue of Eating Well Magazine, I found a section about “cooking smart”.  According to a study in the Journal of Agriculture and Food Chemistry (which I did not read!) boiling carrots until tender can bring out more of the compound lutein then if you were to sautee or steam carrots. Lutein helps with eyesight…a fact that I was told when I was younger and often questioned the validity of this statement! It is true – and it’s a great fact to share with your kids when they are turning up their noses to carrots! It’s a light and almost spring like soup – it’s a favorite of mine and maybe you will like it, too!

Serves 4 (or a family of 5 with kids)

Coconut Carrot Soup
Adapted from the Joy of Cooking

Ingredients:

6 large carrots, peeled and roughly chopped
4 cups chicken broth
1 cup orange juice
1 can lite coconut milk
1 tbsp ginger
1 tbsp butter
1 tsp curry
salt and pepper to taste

Recipe

1.  Heat butter and ¼ cup chicken broth over medium high heat in 4 quart pot.  Once butter is melted, add ginger- sauté ginger in the butter mixture for about 2 minutes.

2. Add the carrots to the broth mixture and stir until coated with the butter. Add the rest of the chicken broth, orange juice, and curry – bring to a boil.  Reduce heat and simmer for 20 minutes or until carrots are tender and easily pierced with a fork.

3. When the carrots are cooked, blend in pot with a stick blender or transfer to a blender. If using a blender, let carrot mixture cool a bit and only fill blender half way with carrots. The heat from the soup can push off the top of the blender. Puree until smooth.

4. Return to pot. Add can of coconut milk and bring to simmer.  Add salt and pepper to taste. Adjust seasonings.  To make it spicy – add a ¼ tsp of chili oil.  Or add more curry.

5. Garnish with a dollop of sour cream and chopped cilantro!

 

3 comments on “Coconut Carrot Soup

  1. PACIFIC NATURAL FOODS makes a delicious ‘Cashew Carrot Ginger’ soup. To make the PACIFIC soup a bit heartier, I often add 1/2 cup red lentils to the soup while it simmers and cook until the lentils are tender, about 15 minutes. If you want to add red lentils to Sierra’s recipe above, add the 1/2-3/4 cup lentils with the carrots and simmer until the red lentils and carrots are softened and cooked, puree as directly. If you want to make Sierra’s soup and find that you either don’t like curry powder or don’t have it, you can substitute equal portions of ground cumin and coriander, maybe a pinch of tumeric, to equal about 2 teaspoons.

  2. I have been following Sierra’s blog for quite a while and was so happy when she reposted this recipe. I had wanted to make this soup the first time she posted the recipe but then one thing lead to another and I completely forgot about it until yesterday! It was a gloomy morning, a perfect day for soup, so I got my baby bundled, grabbed my wallet and headed to the store. A short 2 hours later, I was back at home sitting at the table, kitchen already cleaned, enjoying every bite of this soup. I am not as experienced in the cooking department as Sierra, but I found this recipe to be right on point with my taste preference (I love curry, coconut milk, and carrots!) and easy enough to make. I would have added extra curry, but my mother was joining me in a bowl and she can’t handle anything “spicy” so I withheld. Also, I was a little nervous about blending the carrots because I don’t have a handheld blender, but I strained the softened carrots out of the pot, tossed them in the blender, added about a half cup of the broth, and blended away without a hitch. After returning the carrots to the pot and blending them back into the broth, I did grab a few spoonfuls before I added the coconut milk and thought that the flavors were wonderful. After adding the coconut milk, I felt that I lost a little of the original flavor with the addition of the sweetness of the coconut milk and almost felt that I had a bit of a sour after taste. It was still wonderful and next time I plan to add more curry…yum yum. Thanks so much for the recipe!!

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