I always thought I didn’t like carrot soup. I imagined it would be sweet and for a long time, sweet and savoury didn’t go together in my book. I am working on that, I promise, and I think it’s getting better. I don’t even know if a traditional carrot soup (what’s traditional anyway?) is sweet. Weird thoughts? Anyway, this one is not sweet. This carrot soup is creamy, spicy, fruity, and slightly sour. If you ask me, it is the perfect soup because it has such a complex flavour. It also has a wonderful colour to finally rout those winter ghosts out of the house. Maybe it works?
Carrot-Coconut Soup with Lime ( 4 small servings)
1 tablespoon olive oil
2 large cloves garlic, minced
1 tablespoon finely diced ginger
450 grams (1 lb) carrots, sliced into rounds
720 ml (3 cups) water
3 dried or fresh kaffir lime leaves
1 teaspoon salt, or to taste
2 teaspoons granulated onion
1 tablespoon Panang curry paste (substitute red, green, or yellow curry paste)
60 ml (4 tablespoons) fresh lime juice
120 ml (1/2 cup) full fat coconut milk
black pepper to taste
In a medium large pot heat oil over medium heat. Add garlic and ginger and fry for 2-3 minutes. Add carrots, water, lime leaves, salt, granulated onion, and curry paste. Cook over medium to low heat for 15 minutes. Purée and stir in coconut milk and lime juice. Serve with brown rice and fresh cilantro.