Sweet Carrot Coconut Soup
One last kick at the proverbial can with a warm you to the bone plant-pure, sweet meets savory number Sweet Carrot Coconut Soup as we wrap up Soup Week on Food Gypsy.
Soup is good food. The perfect way to clean out the fridge with bits of this and that or in this case, keep things pure and focused on one ingredient. It’s a big bowl of warm sweetness.
Often times in the professional kitchen we get a request that looks like this.
“Soup for thirty. Dietary restrictions: gluten free, vegan, no garlic, no ginger, no nuts. Coconut OK. Client requests no curry please.”
While there may be much rolling of the eyes and gnashing of teeth from a protein loving kitchen crew, to me, this kind of request is pure brain candy. Necessity is the mother of invention. Carrot Ginger is out and Sweet Carrot Coconut – is in. Who knew it would be so dang popular?!
This is a soup with very few ingredients. The colour remains true because there’s nothing to muddy it in any way. Just onions, a little coconut oil, water, coconut milk and seasonings. This is also a soup that freezes and jars beautifully for a gorgeous, colourful bowl of soup, any ol’ time.
When it comes to soup. Simplicity is often best.
Sweet Carrot Coconut Soup
Time: 40 minutes
Yield: four to six servings
1/4 cup coconut oil
2 large yellow onion (2 cups), chopped
10 – 12 large carrots (4 cups), peeled, chopped
1 bay leaf
1 sprig fresh thyme
6 – 8 stalks parsley
1 – 4 inch piece of leek
2 – 3 cups water (+ 1 teaspoon)
1 – can (13oz/398 mls)coconut milk
1 tablespoon sugar
1 tablespoon cornstarch
Salt and white pepper, to taste
1. In a large pot over medium high heat, add coconut oil and onions, cooking until transparent.
2. While onions cook, wrap bay leaf, thyme sprig and parsley stems in leak leaf with some cotton kitchen string to create herb sachet. Add carrots add enough water to float vegetables and bring to a rolling boil. Reduce heat to medium and simmer about 30 minutes to infuse flavours and reduce slightly.
3. Remove from heat. Remove herb sachet with slotted spoon and discard. Blend remains with immersion blender until solids and liquids combine into a loose puree. Add coconut milk and sugar (to taste) blend to combine.
4. Return to heat. Bring soup back up to a low boil. Combine cornstarch and 1 teaspoon of water to a paste in a small bowl. Add cornstarch slurry to pot a bit at a time, stirring as you do to prevent lumps. You may not need it all, or you may need more depending what consistency you like. Reduce heat to low and cook for about 10 – 20 minutes to reduce slightly and cook the cornstarch until you have a rich, broth style soup. Note: be sure to stir regularly as the solids will sink and burn and being sweet, it can burn easily.
5. Taste and season with salt & white pepper and serve.
Serve immediately. Finishing ideas: raw sunflower or pumpkin seeds, toasted curried nuts, toasted coconut or a splash of fresh cilantro.
Live. Love. Eat soup.