If you’ve been taking carrots for granted (we don’t blame you, it happens!) it’s time to re-discover them. Their combination of sweetness and great vitamins is hard to beat. We worked up a soup recipe that makes them shine with zing from fresh ginger, and a hint of sweet richness from coconut milk. Cozy up and let us know in a comment how you tweak it your way!
Makes about 8 cups.
1 Tbs. extra virgin olive oil
1 Tbs. butter
1 large yellow onion, diced
1 ½ lbs. carrots, peeled and diced (about 4 cups)
3 Tbs. chopped ginger
1 Tbs. mild curry powder
4 cups vegetable or chicken stock (homemade or low-sodium)
15 oz. can coconut milk
1 Tbs. lemon or lime juice, more as needed
Heat the olive oil and butter in a large pot over medium heat. Stir in the onions and 1 tsp. salt and cover the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
Add the carrots, ginger, and curry and continue to cook uncovered for another 2 minutes to “bloom” the spices. Add the stock, bring just to a boil over high heat, and then reduce to a simmer. Cover the pot partially and continue to simmer for another 20-30 minutes, or until the carrots are completely tender.
Carefully puree the soup in batches in a blender and return to the pot. Stir in the coconut milk and lemon juice and rewarm gently. Taste and season with more salt or lemon juice as needed.