Cozy Cameo: A Spoonful of Fragrant Spring

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Gingered Carrot and Coconut Soup

As winter makes its final hurrah and the inklings of early spring usher in the hues of the warmer weather to come, I find myself craving vibrant flavors with smooth complexity in the eye-popping shades of the season about to be born. A gentle nudging, a “sneak peak” into what’s to come, is provided in colors, flavors and textures, with wispy-thin reminders of what has just been.

Gingered Carrot and Coconut Soup

Now, I crave a light, but still warming, soup. Bright orange, sweet carrots and spicy, tangy ginger root coupled with the cool, calm creaminess of rich coconut milk blend to form the exquisite flavors of a fragrant and lightly sweet soup. Simply made, utterly gorgeous and bold. To spring!

Taste what’s good and pass it on.

Ingrid

Gingered Carrot and Coconut Soup

Fragrant Gingered Carrot and Coconut Soup
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Ingredients: (serves 4-6)

2 tablespoons butter
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, chopped
1 tablespoon grated, fresh ginger
6 carrots, peeled and sliced
3 large sweet potatoes, peeled and cubed
1 tablespoon brown sugar
½ teaspoon fresh ground black pepper
1 ½ teaspoon salt
3 cups chicken stock, hot
1 teaspoon lime zest
1 tablespoon lime juice
1 (13.5 fl oz) can coconut milk, 1 tablespoon reserved
Sprigs of chives

Preparation:

-In a medium-large pot set over medium-high heat, add the butter and the oil; once melted together, add the onion and allow to sweat for a couple of minutes; add the garlic and the ginger, and stir until fragrant.

-Once fragrant, add the carrots, sweet potatoes, brown sugar, pepper and salt, and stir to combine; add the hot chicken stock, and allow to simmer gently with the lid slightly askew, for about 20-22 minutes, until sweet potatoes and carrots are tender.

-Once vegetables are tender, puree the soup with an immersion blender (or if using a blender, work in batches using a towel, as soup is hot and may splatter) until completely smooth and silky.

-Once soup is pureed, finish with the can of coconut milk, the lime zest and juice, and stir to blend in; check and adjust the salt/pepper if necessary, ladle into bowls, and garnish with a couple of thin chives and a decorative drizzle of the reserved tablespoon of coconut milk.





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{ 4 comments… add one }

  • Jillian @ Newly Bread March 20, 2012, 10:18 am

    Beautiful! And sounds so tasty!

  • Yi @ Yi Rerservation March 21, 2012, 8:07 pm

    wow this Gingered Carrot and Coconut Soup looks purely artistic. I’d not be ale to eat it because it looks so amazing! Thanks for sharing this recipe!

  • Lynda Rice March 22, 2012, 10:39 am

    What a beautiful presentation of your soup. Every ingredient is my favorite combination for a spring time soup. Love it!

  • Lucia January 11, 2014, 5:52 am

    Hm adding lime juice and ginger is very refreshing idea ! Nice presentation.

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