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This soup is the perfect balance of flavors. Roasting the carrots gives the a more intense and sweet flavor; ginger gives a little spice; and coconut milk makes the soup creamy and delicious!
A note on timing: The cilantro chili oil requires at least 30 minutes to sit and allow the flavors to marry. So you may want to make it at the first, or while the carrots are roasting.
For the soup:
1. Preheat oven to 375 F.
2. Lay the carrots and the unpeeled garlic cloves in a single layer on a rimmed sheet pan. Toss with canola oil, salt and pepper. Roast for 35 to 45 minutes or until the carrots are caramelized and fork tender.
3. Meanwhile, in a 3 quart saucepan combine the coconut milk, water, ginger and a pinch of salt. Cook over medium heat until the liquid is steaming but not boiling. Then turn the heat to low to gently cook just until the carrots are cooked.
4. When the carrots are through roasting, remove the pan from the oven. Remove the garlic from its peel by squeezing the flesh out.
5. Remove the ginger from the broth but do not discard it.
6. Add half of the carrots to a blender along with half of the coconut milk mixture, one of the garlic cloves, and one of the ginger rounds. Remove the plug from the lid of the blender. Place the lid on with a towel over the hole. Pulse until the ingredients are smooth. Give it a taste; if you like add more ginger and pulse to combine it with the mixture.
7. Remove the soup to a bowl, and repeat with the other half of the soup, garlic and carrots.
8. Return the soup to the pan. If the soup is too thick, add a little more water until it’s the consistency you like.
9. Taste for seasoning and add more salt and pepper if needed.
10. If the soup is hot enough you may serve it immediately, or heat the soup over medium heat.
Garnish the soup with cilantro chili oil, and fried onions or shallots.
*Note, if you don’t want to make the cilantro chili oil, you may wish to add a pinch of cayenne pepper onto the carrots in step 2.
For the cilantro chili oil:
1. Put all of the ingredients into the bowl of a mini food processor or blender and pulse until smooth.
2. Allow the ingredients to sit for at least 30 minutes, longer is better.
3. Pour the blended ingredients into a bowl, either through a very fine mesh strainer, or put a coffee filter into a strainer.
*The oil will keep for a few days in an airtight container, in the refrigerator.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!