Wednesday, October 28, 2015

Rainbow Carrot Coconut Soup

A sweeter soup that looks and tastes like fervent autumn.
I don't regret Sunday night's haul of vegetables galore from Trader Joe's. Now I'm slowly reintroducing solids into palette. By solids, I mean vegetables for now. One of my favorite TJ soups-- the carrot coconut ginger is sadly gone and switched out to give winter offerings their months on the shelves-- minestrone and lentil. Both are highly recommended. The minestrone has lots of vegetables in a delicious tomato broth base. The lentil has a savory Moroccan flavor. At $3.29 each and a nice two serving size, it's a bargain gourmet. On the other hand, Whole Foods sells soups for $7....
Back to carrot coconut ginger, I enjoyed the warm flavors bouncing between comforting ingredients. I only wished to have an emulsifier to create a soupier consistency. Thankfully the carrots turned out plush, near that beautiful velvety pliancy. Firmness with a slight crunch wasn't the goal here. Yet once again the purple carrots lost significant color. I don't mind. This soup, with its creamy coconut milk flair and ginger pinch, was a rainbow-y enough delight to me-- unicorns and all. 

Rainbow Carrot Coconut Soup Ingredients and Preparation

4 carrots (orange, yellow, purple), chopped
1/2 cup light coconut milk
1/4 cup vegetable stock
1 teaspoon basil
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper

Bring all ingredients to a boil.
Lower heat and simmer for 30 minutes, covering with a lid.
Serves two.

Carrots are sweet and tender, cooked in their own irresistible juices.
A soup is always welcoming pleasure on the cloudiest, seemingly insufferable days.
Carrots being front and center.

No comments:

Post a Comment