This image courtesy of Annie Schlechter
I’m a working mom. Just saying that feels like affiliating with a political party. So I’m busy. The kind of busy that regularly runs out of milk at least once a week and sometimes causes me to forget special events at school. The kind of busy where I neglect to grab an umbrella, even when I know it’s raining.
Since starting Soup Club I’ve discovered a few tricks to make sure my soup week doesn’t suffer. This carrot soup tastes fancy but is actually quite simple. I use the slicer blade on my Cuisinart to cut the peeled carrots into discs, which reduces the prep time for this soup considerably. The coconut milk lends creaminess and body. //COURTNEY
OccasionCasual Dinner Party, Formal Dinner Party
Recipe CourseAppetizer, Main Course
Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
EquipmentBlender, Food Processor
Five Ingredients or LessYes
MoodBlue, Stressed, Tired
Taste and TextureCreamy, Spiced, Sweet
- 2 tablespoons olive oil
- 6 medium yellow onions, diced
- 6 pounds carrots, sliced into 1/4-inch rounds
- 6 garlic cloves, minced
- 3 quarts vegetable broth or chicken broth
- 3 13.5-ounce cans unsweetened coconut milk, well stirred
- 1/4 cup peeled and minced fresh ginger
- Salt and ground white pepper
- 2 cups slivered almonds, toasted
- 2 medium baguettes
- Paprika (optional)
- 1 recipe Curried Beet (recipe below)
- Crème Fraîche
- 4 tablespoons roasted and pureed beet
- 1 tablespoon curry powder
In the stockpot, heat the oil over medium-high heat and sauté the onions until soft, about 7 minutes.
Add the carrots and sauté until they start to soften, 10 to 15 minutes. Add the garlic and continue to cook for 2 to 3 more minutes, stirring frequently. Reduce the heat so the mixture doesn’t scorch.
Add the broth, coconut milk, and ginger and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes, or until the carrots are very soft. Puree with an immersion blender until silky smooth. Season with salt and pepper.
Include one quarter of the almonds, bread, and crème fraîche.
Reheat and garnish with toasted almonds, a dollop of crème fraîche, and a dusting of paprika, if desired.
Serve the bread alongside.
2015 The Soup Club
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