|Curried carrot coconut soup. (DEREK RUTTAN/QMI AGENCY)
There are few things more comforting in the depths of winter than a steaming bowl of homemade soup.
Whether it’s part of a quick lunch, or the beginning of a leisurely dinner, the warmth and satisfaction it brings is hard to beat.
My recipe this week showcases carrots and coconut milk to make a silky and exotic soup.
Coconut milk is readily available in Asian markets and has become a mainstream item in most grocery stores. I’ve recently returned from the Fancy Food Show in San Francisco and coconut was one of the top trend ingredients.
In addition to the carrots and coconut, this soup gets flavor from curry powder, garlic and ginger.
A sprinkle of chopped fresh cilantro and a garnish of toasted coconut before serving and this soup will warm you up on a cold winter night.
Curried Carrot Coconut Soup
2 tbsp. (25 ml) butter or vegetable oil
2 cooking onions, diced
2 cloves garlic, minced
1 tbsp. (15 ml) minced ginger
2 tsp. (10 ml) curry powder
6 large carrots peeled and chopped (about 5 cups)
3 c. (750 ml) chicken broth
1 can coconut milk
juice of one lime
salt and pepper to taste
1/4 c. (50 ml) sweetened, flaked coconut, toasted*
In a Dutch oven or large saucepan, melt the butter over medium heat.
Cook the onions, garlic and ginger until the onions are soft. Add the carrots and chicken stock and bring to a simmer. Cook for approximately 20-30 minutes or until carrots are tender.
Using an immersion blender, puree until very smooth. Return to the saucepan and add the coconut milk. Reheat gently.
Season with salt and pepper to taste. Divide soup into bowls and garnish with cilantro and toasted coconut. Servies six.
* To toast the coconut, place in a small non-stick skillet over medium high heat. Stir constantly until coconut is a golden color. (This can be done ahead).
* For a Thai “curried” version add 1 tsp. (5 ml) of Thai curry paste in place of the curry powder.
Substitute vegetable broth for the chicken.