Here's a velvety smooth Asian take on carrot soup. It is equally wonderful served warm or chilled. The garnish can be cilantro, chives, basil or even dill - use whatever you have on hand. I like a little dollop of yogurt or sour cream to swirl, but it is gilding the lily, which stands beautifully on it's own. I used the full bunch of carrots from my sampler share for this recipe.
Soups are one of my favorite ways to pack a bunch of vegetables into a dish without even noticing. In this recipe, the combination of fresh carrots, powerful spices, and creamy coconut milk comes together quickly and easily and the result is a suprisingly delicious winter soup. The addition of lentils adds a great source of plant based protein without compromising the taste.
My purple sweet potatoes arrived when I had the flu. At the time, I could barely manage eating anything other than an occasional grape, so the potatoes went deep under cover in a dark cupboard waiting for their moment. In truth, I nearly forgot about them. Several weeks later, they were still perfectly lovely and have admirably served their purple potato purpose in this velvety fall soup.