Contents: Coconut, Carrot, Curry

Curried Carrot Coconut Soup

Curried Carrot Coconut Soup

 I have to admit although I am a veggie lover, I have never been a fan of carrots; not cooked carrots any way. The taste variations are amazing depending on how they’re cooked (or not cooked).

Carrots are always around too, yet they seem to sink into oblivion when I’m in the produce section. Orange or coral, is one of my favorite colors so I wonder how I’ve avoided carrots till now.

While perusing the web for new and tantalizing ideas in food, I zeroed in on a carrot soup presented by a fellow food blogger. The ingredients of the soup contained many that I have used and love and the chef pureed the soup which “cream-ifies” the carrots therefore making it much more amenable to my liking.

I continued searching around and discovered that carrot soup is an easy dish to make and can be made using any number of different spices and herbs. The idea of curry and coconut came to me as my mind wandered east to the flavors of Thailand where both curry and coconut are staple ingredients in their dishes.

Just an aside: I haven’t had good Thai food in quite a while and I rarely, if ever, attempt to replicate it or most other Asian dishes for that matter; sometimes you just have to eat out.

I’ve made many pureed soups before using sweet potatoes, squash, pumpkin, leeks, the usual suspects, so I am not a novice. I went with my instincts and used some of my favorite ingredients for this tasty soup that I am very proud to say, is quite delicious and of course, full of flavor!

Curried Carrot Coconut Soup

Some extra soup to savor…

Curried Carrot Coconut Soup

…or share?

Curried Carrot Coconut Soup

 Yes, soup in the summer!  These carrots are fruity and refreshing, even in the warm weather.

Here’s the easy recipe.

Curried Carrot Coconut Soup

Ingredients:

3 C organic carrots, peeled and cut
1 large onion, chopped
5 cloves of garlic, chopped
¼ t red pepper flakes
2 t curry powder
¼ t salt
1 t minced ginger
5 C vegetable or chicken stock
6 oz. coconut milk
1 T brown sugar

Process: 

Sauté the following: onion, carrots, ginger, garlic; add the stock, pepper flakes, curry powder, and salt and cook until the carrots have softened (about 25 minutes); add the coconut milk and sugar; cook for another 10 minutes and allow to cool. Puree the mixture until smooth, reheat and serve.

Suggestion: Adding a squeeze of lime offers another layer of flavor.

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2 Comments on “Contents: Coconut, Carrot, Curry”

  1. love a good soup.. perfect for this winter weather were experiencing here in australia. definitely will be trying this flavour combination. thanks!

  2. Wow, what a switch — it’s very HOT here in NYC. I love soups regardless of the outdoor temps and this soup has no dairy and can be eaten cold or heated. Thank you for commenting. Will take a look at what’s going on at Butter & Brioche! Happy cooking!


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