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.
Carrot Coconut Soup
adapted from Bon Appétit
Clayburn Village Store & Tea Shop, Abbotsford, BC
1/4 cup (1/2 stick) unsalted butter
1 pound carrots, peeled and chopped
1 medium onion, chopped
1” knob of fresh ginger peeled and finely grated
kosher salt, freshly ground pepper
2 cups low sodium, organic chicken broth
1 13.5 oz can unsweetened coconut milk (light coconut milk is perfectly fine too)
a dash of hot sauce (Asian if you have it)
fresh cilantro (or dill or basil or chives) for serving
Melt butter in a large saucepan over medium-high heat. Add carrots, onion, and ginger, season with salt and pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth and coconut milk. Bring to boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.
Let soup cool slightly, then puree in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency (if at all). Season with salt and pepper.
Divide soup among bowls, drizzle with chili sauce and top with fresh herbs.