Thai One On
Sweet and crunchy, it's no wonder that carrots always rank highest on the list of desirable vegetables since this edible stick adapts to our own palate and matures just as we do through the years.
To keep warm on what may be the last cold spell in South Texas for a while, the time was ripe for making carrot soup. Actually, I have been waiting since last November to make local chef Diego Galicia's (of Mixtli restaurant) carrot-ginger soup recipe which was included in the now sold-out Quarry Farmers & Ranchers Market cookbook. A few weeks ago, as I was sorting through old magazines, I came across a recipe for carrot-coconut soup in Bon Appetit magazine that I had tabbed the page on.
As I tend to do, I blended the recipes to make my own signature version of carrot soup. Rich in flavor from carrots and onions I bought at the farmers market along with a hint of ginger, and then married with a combination of vegetable stock and coconut milk--a classic Thai ingredient, this soup is interesting, healthy and absolutely delicious.
The Cowgirl Gourmet was inspired to create this soup from Diego Galicia's version and a recipe from the October 2013 issue of Bon Appetit magazine
Creamy, rich and absolutely divine, this carrot soup is just what you need to warm up on a cold night. The coconut milk gives it a rich mouthfeel and just a kick of fresh ginger adds a touch of heat. I promise you're have clean bowls when you serve this. In fact, you may not even have any leftover.
1/2 stick butter, unsalted (4 tablespoons)
1 medium yellow onion, diced
1 pound carrots, preferably grown locally and chemical-free
Kosher salt and freshly ground black pepper, to taste (I used about 1/4-1/2 teaspoon kosher salt and then a dash of Maldon salt when serving)
1 tablespoon fresh ginger root, peeled and minced
1 3/4 cups low-sodium vegetable stock
1/4 cup water
1 can (13.5 ounces) unsweetened and organic coconut milk
Chopped green onion or cilantro, garnish, optional
In a soup pot over medium-high heat, melt butter and add onions and carrots and season with salt and pepper.
Using an immersion blender, carefully tilt the pot and puree the soup until no lumps or chunks or carrots remain.
Refrigerate any leftovers and enjoy again the next day.