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
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
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!