I have wanted to make a soup out of carrots for a long time. Years, really. What stopped me? I was doubtful that carrots in soup form could be flavorful. Then I came across this recipe from Tracy at Shutterbean. The ingredient list seemed too simple. The preparation? Even easier. It did not stop me from adding a few things to my grocery list for this recipe. I was sure I would let the can of coconut milk hang out in my cupboards for an extraordinary amount of time until I found just the right occasion to make this soup.
Last week was the perfect occasion. Sweet Z was down and out with a terrible cold which I, thankfully, managed to avoid. I was down and out with a
smashed, black and blue, throbbing, injured finger. This soup was minimal prep – I turned the carrots to coins with one hand (I am certain I looked ridiculous), diced an onion and let it soften in some unsalted butter.
After 15 minutes or so I added some chicken broth and coconut milk along with a few tablespoons of sambal oelek, a spicy chili paste. I also added in a few pieces of fresh ginger root to simmer. I was determined to cure what was ailing us and get back on track! After the mixture had simmer for about 20 minutes I pureed it with my immersion blender (sans ginger coins!)
It worked…for one of us anyhow! This soup was the perfect balance of sweet carrot, spicy sambal oelek and tangy ginger. This is going into the dinner at our house!!
- 4 Tablespoons unsalted butter
- 1 lb carrots, scrubbed and chopped
- 1/2 medium onion, diced
- salt & pepper
- 2 Cups low sodium chicken broth
- 1 can unsweetened coconut milk, 14 oz.
- 1 - 2 Tablespoons sambal oelek, as desired
- 2 inches of fresh ginger root, sliced
- Melt the butter in a large saucepan over medium high heat, adding in the carrots, onion, some salt and pepper to taste. Let the carrots soften, stirring occasionally, for about 15 minutes.
- Add in the chicken broth, coconut milk, sambal oelek (remember this is your spice factor...use at your own discretion) and fresh ginger root slices. Bring this to a boil, reduce the heat, and simmer uncovered for at least 40 minutes (I simmered for an hour or so), stirring every so often. Remove the ginger root slices and blend the mixture until smooth. I used an immersion blender but you could also use a regular blender and blend in batches. If you would like a thinner soup add some water until you reach your preferred consistency.
- I served this with some cheese toast and a salad on the side. A perfect weeknight meal!