This soup was inspired by the Thai curry that I’ve been experimenting with recently (but not currently published), at a time when I was considering making carrot soup. In keeping with that, I think garnishing it with fresh basil or cilantro (fresh coriander) leaves is an apt idea. It’s rich, smooth, and spicy hot, with deeper notes courtesy of the ginger. The 1/2 tsp of crushed red chile that I used made it as hot as I care to eat it, and hotter than daughter #2 appreciates, so adjust to taste.
1 tbsp coconut oil
1 lb carrots, scraped and chopped into dice (the pre-peeled baby ones make this dish pretty quick).
1/2 large onion, diced
1 tbsp ground coriander seed
1/4 tsp ginger powder OR 1 inch fresh ginger, skinned and sliced
pared zest of ½ a large or 1 small lime
14 oz can of light coconut milk (full fat is too rich)
½ pint of water
1-2 tsp lime juice
3 – 4 tsp brown sugar (depending on how sweet your carrots are)
1/4 -1/2 tsp crushed, dried red pepper (or to taste)
1/2 tsp salt
Melt the oil in a wide pan, add carrots, and fry over a medium heat for about 5-10 minutes, stirring occasionally.
Add the onion, and fry gently until both are slightly browned. They should start to sizzle instead of steaming, after a total of about 15 minutes.
Stir in the coriander, ginger, and lime zest, and warm through for a minute.
Add the remaining ingredients, and allow to simmer gently until the vegetables are perfectly soft (~10 minutes).
Blend in a high speed blender, or puree and pass through a chinois to make perfectly smooth.
Make up to 40 fl oz with more water (or to make it the consistency you like). Adjust seasonings, reheat, and serve.