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Recipes

Coconut Carrot Soup

Una Baker | February 21, 2020

Winter in New York presents challenges as far as fresh and local vegetable choices.  February at the New York Union Square Farmers Market you have limitations.  There are those go to Farmers who work so diligently harvest thru the cold winter and setting up their treasures at the market.  Their tents are covered and warmed with heaters.  It is heartwarming to see them there and you can see their eyes light up with happiness to have customers come regardless of the weather.  This past week I went with no particular menu in mind as I wasn’t sure what I would find.  I stumbled upon these amazing gigantic heirloom carrots, leeks, onions and garlic.  As it has been so rainy and dreary here in New York the only dish on my mind is soup.  So, here you go, a soup I made up with my finds at the market and what was in the pantry for a last minute Oskar party night!
And my OSKAR wore a bowtie!
Served with a little Salade Verte!

Coconut Carrot Soup

quick easy and tasty – ready in 30 minutes
5 extra large heirloom carrots which add an extra touch of sweetness or 14 standard carrots.
(carrots I used were approx. 10” long and 2” at thickest part)
1 leek (green part) cleaned and coarsely chopped
1 large cipollini onion coarsely chopped (or medium white onion)
3 cloves of garlic peeled and sliced thinly
2 tbsp olive oil or ghee
1 Can Organic pure coconut milk
2 cups Organic Vegetable Broth (more if a thinner soup is preferred)
1 tbsp dried cumin ( in the picture I have rosemary, but decided last minute cumin would be much more complimentary to the soup)
2 tsp dried or fresh turmeric
zest of one lime (scant of a tablespoon)
salt and pepper to taste

Peel and slice carrots. Place in a pot of boiling water and simmer until slightly crunchy.
You do not want to over cook the carrots. Strain a set aside.
Heat a little olive oil or ghee in a sauté pan over medium heat.
Add leeks and onion to pan and sauté til translucent. Add garlic and sauté another 10 minutes. Add a little vegetable broth if it starts drying out. Best to keep it moist.
Place cooked carrots back in pot, add cooked onion mixture and coconut milk. Using an immersion blender blend to break down carrots. Slowly add in stock to smooth the texture. Continue with adding stock until you have a non lumpy texture.
The finished texture is personal as I like mine thick. It is just as tasty if you would like a thinner result.
Stir in lime zest, cumin, turmeric, salt and pepper.
When ready to serve, bring soup to a simmer and paddle out into individual bowls. Sprinkle a little lime zest or cumin in the middle as a garnish.
Recipe makes approximately 10 cups. (6 servings)
PS – if you do not have an immersion blender you can improvise with a Cuisinart. This may require blending in smaller portions depending on the size of your equipment.

Bon Appétit

1 Comment

  • Maureen February 26, 2020 at 11:21 pm

    Love a good Carrot Soup recipe. Merci
    Maureen

    Reply
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