Ok, so I’ve had carrot soup at restaurants and many times it was way too carroty and basically tasted like something that was good for you, but wasn’t very good. When I tried this soup, I was thoroughly amazed because it is incredibly delish! Packed with flavor and doesn’t taste carroty at all. Mind you, I love carrots… but in a soup it can be a bit too one dimensional. This carrot soup is tempered with toasted coconut as well as coconut milk, fresh ginger and coriander creating a light curry taste that is to die for!
The color of the soup is truly magnificent and the texture is like silk. It is topped with curried almonds which are toasted and lightly sweet, making a superb finish for the soup. Add to that, some goat cheese/coconut cream drizzled on top and ooh my mouth is watering!
I demonstrated this dish for Talley Farms at the Inspired Home, Garden & Gourmet Expo in Paso Robles last weekend and it was a huge hit! It was a good thing I made a double batch because it was gobbled up in no time. A young child even asked to try some when she saw how many ooh’s and aah’s were going on around her. Not saying she was a total convert; I mean it is still a vegetable, but she did try it!
So don’t get scared away if you’re not generally a carrot soup kinda person. Trust me, this soup is so good, you and your guests will be thankful that you tried it!
Carrot and Coconut Soup with Curried Almonds and Coconut Cream
Serves 8
- 1 1/2 tsp. sugar
- Kosher salt
- 1/8 teaspoon ground white pepper
- 1/4 tsp. ground coriander, plus 1 Tbs.
- 1/2 tsp. curry powder
- 1 1/2 tsp. unsalted butter, plus 3 Tbs.
- 1/2 cup sliced almonds, toasted
- 1 yellow onion, chopped
- 2 lb. carrots, peeled and thinly sliced
- 1/4 cup unsweetened shredded coconut, toasted
- 1 1/2 teaspoons fresh grated ginger
- 4 cups chicken or vegetable broth
- 1 can coconut milk, separated
- 1 1/2 tsp. rice vinegar
- 2 tablespoons mild goat cheese
- Stir together 1/2 teaspoon of the sugar, 1/4 teaspoon salt, the 1/4 teaspoon coriander, and the curry powder.
- In a nonstick frying pan, melt the 1 1/2 teaspoon butter with 1 tablespoon water and the remaining 1 teaspoon sugar over medium-high heat. Bring to a boil, swirling the pan to blend. Add the almonds, stir to coat, and cook until the liquid is almost evaporated, about 45 seconds. Transfer to the bowl with the spice mixture and toss to coat the almonds evenly. Pour onto a piece of parchment paper, spread in a single layer, and let cool.
- In a large, heavy pot, melt the 3 tablespoons butter over medium-high heat. Add the onion, carrots, coconut, ginger, and the 1 tablespoon coriander and stir to combine. Reduce the heat to low, cover, and cook until the vegetables give off some of their liquid, about 10 minutes. Add the broth, raise the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the carrots are tender, about 20 minutes. Remove from the heat and let cool slightly.
- Working in batches, puree the soup in a blender. Pour into a clean pot. Add the coconut milk (reserve 1/4 cup for serving), the vinegar, 1 teaspoon salt and white pepper. Cook gently over medium-low heat, stirring occasionally, until heated through, about 10 minutes. In the small bowl of the food processor, blend the reserved coconut milk and goat cheese. Fill into a squeeze bottle or bowl. Serve the soup, sprinkled with the spiced almonds and a squirt or dollop of the coconut cream.
(click here) for printable recipe