As a blogged about before, went through a rare cold spell here in Austin, and that means it’s time to utilize soup! And lots of it! We don’t have the opportunity to enjoy soup without overheating, unless, of course, it’s a cold soup, like gazpacho. So when I saw this soup recipe posted by a friend on facebook, and it was chilly outside, I knew I had to make it.
I love bisques, but they typically involve cream and lots of it. I saw the coconut milk listed as an ingredient here and was intrigued. I love coconut milk – it’s rich and creamy, a perfect substitution for milk or cream when you are cooking lactose free. The ingredient list was simple and the preparation was pretty easy. We ate a good portion of the soup for lunch but I reheated the last bowl of it and I think it was even better after it had sat in the fridge for a day. And don’t be afraid of the maple syrup – it really brings out the natural sweetness of the carrots!
Adapted from Vegan With A Vengeance by Isa Chandra Moskowitz
3 lbs carrots, peeled and diced into a little smaller than 1/2″ pieces
1 large onion, chopped
2 Tbsp peanut oil (any vegetable oil will do)
2 cloves garlic, minced
1 Tbsp curry powder
1/2 tsp salt (you may find you need a little more)
a few dashes fresh black pepper
3 cups vegetable broth (I used chicken stock)
1 (13 oz) can coconut milk
1 Tbsp maple syrup
In a stockpot over low-medium heat, cook the carrots and onions in the peanut oil for 7-10 minutes; cover and stir occasionally until the veggies begin to caramelize. Add the garlic, curry, salt, and pepper; saute for 1 more minute. Add the 3 cups of broth, cover, and bring to a boil. Lower the heat and simmer for 45 minutes, or until the carrots are tender.
Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree the soup until smooth; if you don’t have one, then carefully puree the soup in a blender. Add the maple syrup and stir. Serve hot.