SILKY CARROT SOUP WITH COCONUT MILK, GINGER AND LIME FINISHED WITH CHILI OIL.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Serves: 4-6 Bowls
INGREDIENTS
Produce
- Carrots 2 lb
- Yellow onion 1
- Garlic 4 cloves
- Fresh ginger 2 inch piece
- Lemongrass 1 stalk
- Lime 2
- Cilantro
Dairy
- Full fat coconut milk 1 can
Aromatics & Seasoning
- 2 bay leaves
- Olive oil or butter
- Kosher salt
- Freshly cracked black pepper
Pantry
- Vegetable or chicken broth 1 L
- Yellow curry paste 1 tbsp
- Ground turmeric 1 tsp
- Bay leaves 2
- Fish sauce or soy sauce
- Kosher salt
- White pepper
- Olive oil
Bakery
- Day old baguette or sourdough
Condiments
- Chili Oil
INSTRUCTIONS
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, ginger and lemongrass. Sweat gently until soft and aromatic.
- Add curry paste, turmeric and bay leaves. Cook one minute until fragrant.
- Add carrots and broth. Bring to a simmer and cook until carrots are completely tender.
- Remove bay leaves and lemongrass. Blend until perfectly smooth.
- Return soup to the pot. Add coconut milk, lime zest and lime juice. Season with fish sauce or soy, salt and white pepper.
- Toss bread cubes with olive oil and salt. Bake at 375°F until golden and crunchy.
- Serve soup hot with chili oil, coconut milk, croutons, cilantro and lime zest.
PLATING NOTES
- Roasting the squash adds deeper caramelized flavor.
- Keeps well and improves overnight.
By Laurent Dagenais