(Mostly) Mark Bittman’s Curried Carrot Coconut Soup
Mark Bittman’s recipe for curried carrot coconut soup is divine. The only major change I made was to use extra virgin olive oil instead of butter.
- 2-3 Tbsp extra virgin olive oil
- 1/2 medium onion, roughly chopped
- ¾ pound carrots, peeled and cut into1/2-inch coins
- 1 tsp (or more) peeled, grated fresh ginger
- ½ tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- Pinch of cayenne pepper
- 2 cups chicken or vegetable stock
- 1 cup unsweetened coconut milk
- Juice from 1/2 lime
- Salt and freshly ground pepper
- Cilantro, optional
- Heat the olive oil over medium-low heat. Add the diced chopped onions and carrots, along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor (Janice prefers a blender – it makes the soup creamier). Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Add lime juice. Garnish with cilantro and serve.