Am I overdoing it on the soups? Is that possible?
This soup is both aesthetically and gastronomically pleasing… looking as beautiful in the bowl as it tastes in your mouth! An undercurrent of rich coconut adds depth to the delicious combination of carrot, sweet potato, and ginger.
After making a huge pot of veggie broth yesterday, I realized that my freezer is a little too full to accommodate a bunch of cup-sized frozen broth cubes. As I was mulling over the broth-y possibilities, R. pulled out the giant bags of carrots and sweet potatoes we bought on a rare trip to Costco, and pointed out the half-bar of creamed coconut that’s been waiting forlornly for a purpose for an indefinite period of time. He asked if I could make these things into a soup. Yes, yes I could.
(Note: I wanted a very subtle coconut flavour to complement the ginger, so I used only a quarter-bar of creamed coconut. If you really like coconut though, I think you could add up to half a bar for a stronger coconut flavour.)
Yield: Lots…. probably a good 8 servings. (Or, dinner + seconds + leftovers to freeze!)
- 5 very large carrots, peeled and cut into large chunks
- Olive oil
- 2 yellow onions, finely chopped
- Cooking oil (I use canola)
- 2 ribs celery, chopped
- 2 inches of ginger, minced
- 2 smallish sweet potatoes, peeled and diced
- 4 cups vegetable broth (more or less)
- ¼ bar of creamed coconut (the full bar is 170g), roughly chopped
- ¾ cup milk of choice (I used soy)
- Fresh ground black pepper
Heat the oven to 400. Toss the carrots in olive oil and spread onto a baking sheet, then roast until softened through, about 30 minutes.
Meanwhile, heat some cooking oil over medium in a large stockpot. Add the onion, celery, and ginger and cook, stirring occasionally, for about 10 minutes until softened. Add about 3 cups of broth and the diced potatoes and turn heat to high. Bring to a boil, then reduce heat and simmer until potatoes are soft. At some point during the simmer, the carrots will probably be done and can be added to the soup.
Once the potatoes are very soft, turn off the heat. Stir in the milk and the creamed coconut and let the soup cool until it’s no longer hot enough to burn you if it splatters during pureeing.
Add fresh ground black pepper. Using an immersion blender (or a food processor, but you’ll have to do it in batches), puree the soup. Add more broth to reach your preferred consistency. I tasted the soup before adding salt and discovered it was perfect, so I didn’t end up adding any at all!
Garnish with a drizzle of olive oil to serve.