The color orange is sunny and appealing. It reminds me of all things bright and happy. It's for that very reason I find carrot soup so appealing. For years now, I've had my eye on carrot soup. I knew I wanted to make it, but I just couldn't find the right recipe. Until now.
This carrot soup is simple enough to make; but, there are a few touches that take it to the next level, without making it too fussy. Firstly, I love the addition of coconut milk which makes things a little creamier and thick. However, the thing that sold me on this soup was the addition of red curry paste. Red curry paste is a lovely and very aromatic paste made with red chili pepper, garlic, lemongrass, galangal, shallot, kaffir limes and various spices. When the paste hits the pan it is rather seductive and for that reason I am always looking for a reason to use it. While both the coconut milk and red curry paste add consistency and remarkable flavor to the soup, it is the condiments that initially drew me in to this recipe. I can assure you these condiments are not just for looks. The toasted almonds lend a wonderful crunch and flavor to the dish and they definitely steal the show in this soup. In fact, they are a must if making this soup! I also love the brightness that a squeeze of fresh lime adds, as well as the subtle spiciness from a couple shakes of chili oil. The cilantro does it's part to help the dish look colorful, while adding the touch that only herbs can. This, my friends, is the carrot soup to try. It is sure to brighten your day like a ray of sunshine.
A Simple Carrot Soup
Adapted from 101 Cookbooks
by Heidi Swanson
2 tablespoons butter or oil
1 onion, chopped
scant 1 tablespoon red curry paste, or to taste
2 pounds carrots, peeled and chopped - 1/2-inch chunks (about 10-11 medium-sized carrots)
1 (14 oz) can full fat coconut milk
salt and pepper, to taste
1-1/2 cups water, or to cover
1 lemon or lime
To serve: micro greens, cilantro, chopped & toasted almonds, chile oil, etc.
In a large soup pan over medium-high heat add the butter and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 - 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth. This next part is important (with any soup)- make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. I also like to season this soup with a great big squeeze of lemon or lime juice. Serve topped with whatever you have on hand. I like it with a little something crunchy (almonds), and a lot of something green (micro greens & cilantro).
|Every Sunday @ Kahakai Kitchen|