Carrot Coconut Soup


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

serves 4

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.

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