Carrot Soup

The Soupista is on hiatus this week due to an extreme thumb-gouging-while-pumpkin carving incident. She has discovered that one really must have a semi-functional thumb to make soup. In her stead, I offer the recipe to one of my all-time favorite soups, which I made last week and ate rhapsodically for many consecutive lunches.

A few years ago, there was a little flower stand on my way home from the F train in Brooklyn that also happened to carry amazing soups. For four bucks, you could get a hearty portion of soup and a roll. Needless to say, I stopped by there A LOT. My favorite was their lime-carrot soup. This soup is inspired by that, though instead of lime I used orange juice. A girl’s gotta make do. It has the sweetness from the carrots and coconut, zing from the ginger and orange juice, and kick from the chili powder.

I picked up these giant, gorgeous carrots from a cute farmer who promised me they would be delicious (cute farmer did not lie) when Rachel and I were caught in a maelstrom of rain and wind at Green City Market a few weeks ago. Of course, the sun came out as soon as we gave up and left the market, but these carrots–and the ensuing soup–were worth battling the elements. I left them a little too long in the fridge for them to be eaten raw, but they were perfect for this creamy, zingy melodious concoction.

Carrot Soup

olive oil
1/2 yellow onion
3-4 cloves garlic
1 bunch carrots, peeled and chopped
1 tbsp. butter
salt and pepper
1 tbsp. ground ginger
1 tsp. chili powder
1 c. orange juice
1 bay leaf
16 oz. veggie stock
4 oz. coconut milk
cilantro for garnish

Coat the bottom of a large pot with olive oil and heat it over medium, then add the onions and garlic. Saute for a few minutes, until soft. Add the carrots, butter, ginger, salt, pepper, and chili powder and continue to cook for a good 5 minutes, until the carrots begin to soften.

Add the orange juice and let it simmer for a little while. Add the bay leaf and then the stock. Allow to simmer on low for about 30 minutes. Add the coconut milk and simmer for another 15 minutes, depending on softness of carrots. Adjust salt to taste.

With an immersion blender, puree the soup.

Serve warm and garnish with cilantro.


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About Kate Soto

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