Star Child Awarded 2013 Nautilus Medal
Star Child has been selected for a 2013 Nautilus Silver Medal Award. The award program, whic…
This soup always surprises me and has been a big hit with my dinner guests because the sweetness of the carrots can change the final flavor and the rich color and texture are so pleasing to the eye and palate. In the wintertime, I prefer eating my vegetables as a warm soup instead of a cold salad. And the best news about this soup is that is can be served hot or cold. Try offering small cups of it as a summertime chilled appetizer.
1.5 lbs. carrots
1 small chopped onion
1 TB freshly chopped ginger
4 cups organic or homemade chicken broth
1 cup water
1 TB red curry paste (Optional)
1 can coconut milk, low fat or regular
juice of one small lime
chopped cilantro, lemon grass or chives for garnish
salt and pepper to taste
If using organic carrots, I usually just scrub lightly, remove the tops, and cut into 2 inch pieces. I usually peel non-organic carrots. Simmer all ingredients except coconut milk and lime juice together in a small soup pot until carrots are tender. If you have a cuisinart, use a slotted spoon to remove the carrots and onion and ginger from the broth. Puree until smooth. Add broth and mix together. This may have to be done in batches depending on the size of your machine.
Or, if you own a Vitamix or other larger power blender, place the contents of the soup pot in the pitcher at one time and process until completely smooth.
Pour the soup back into a pot, add lime juice and bring to a simmer. Mix in coconut milk and taste for seasoning. Serve hot in soup bowls and garnish with chopped fresh herbs or chill thoroughly and serve cold.