Thai spices like cumin, coriander and tumeric are warm and inviting, which makes this soup perfect for any wintery day. I went somewhat conservatively with the spices, so if you're feeling adventurous, add more. Roasting the carrots and garlic in advance of incorporating them into the soup, gives an extra dimension to the flavours.
I used standard orange carrots for this recipe, but rainbow carrots or even purple carrots will work and give an interesting colour variation. Avoid 'baby' carrots for this soup, as they are mechanically altered regular carrots, which have been chlorine treated. If you want to make this a vegan version,
substitute the chicken stock for vegetable stock.
Serves 4-6
Ingredients:
2 pounds carrots, peeled and roughly chopped
6 tbsps olive oil - divided
1/2 tsp tumeric
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp black pepper
1/2 tsp salt
pinch of cayenne pepper
1 bulb garlic - 4-8 cloves, depending on size
1 large yellow onion - sliced
1 piece of fresh ginger, about an inch, peeled and sliced
4 cups chicken stock
1 1/4 cups coconut milk - whisked
Juice of 1 lime
Cilantro - optional for garnish
Directions:
1. Preheat oven to 400 degrees, line a baking tray with parchment
2. Cut the top 1/2 inch off of the garlic bulb, drizzle with olive oil and wrap in foil - place in oven while preheating
3. In a large bowl, combine carrots, spices and 3 tbsps of olive oil - toss to combine
4. Spread out on the prepared baking tray, roast 35 minutes with the garlic
5. Meanwhile, add 3 tbsps olive oil to a large Dutch oven or other heavy bottomed pot and heat
6. When hot, add onions and ginger, reduce heat to medium low (3 out of 10) and saute until carrots are roasted - stir often, being careful not to brown the onions
7. Add stock to the pot and increase heat to a boil
8. Remove garlic and carrots from the oven
9. Squeeze the whole garlic bulb out into the foil and remove any green centers, if you have them, with a sharp knife tip - otherwise squeeze directly into the pot
10. Add carrots and garlic to the boiling stock - stock should cover all the carrots, if not, add a bit of water - cover, reduce heat and simmer 30 minutes
11. Remove from heat, add 1 cup of coconut milk, and use an immersion blender to puree until smooth
12. Add fresh lime juice, adjust consistency with extra coconut milk and season to taste
13. Serve with a drizzle of coconut milk, lime and/or cilantro
Notes:
The roasted garlic will be screaming hot when fresh out of the oven - I use a clean dish glove to hold and squeeze it, to prevent burning myself
In the photos, you'll see I left the carrot pieces quite large. It made pureeing a bit of a challenge, so, I'd recommend smaller pieces
If you use a counter-top blender to puree, exercise extreme caution due to the heat and work in small batches
You can use reduced fat coconut milk, however, the end result will not be as rich and creamy
Store any leftovers in an airtight container for up to 5 days in the fridge, freeze up to 6 months and puree when reheated to reincoporate the coconut milk
Nutrition Facts:
Calories 271
Total Fat 21.8g 28% Saturated Fat 6.7g 33% Cholesterol 0mg 0% Sodium 892mg 39% Total Carbohydrate 18.9g 7% Dietary Fiber 3.7g 13%
Total Sugars 8g Protein 3.1g Calcium 61mg 5% Iron 2mg 9% Potassium 506mg 11%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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