I think it’s safe to say that this is a perfect lunch soup for the quiet, calm days of January. Possibly my favorite month of the year, or at least it feels like that when Christmas is finally packed up and we can get back to living.
It’s from the November issue of Bon Appetit, but I’ve fiddled with the recipe to make it just to my liking. Though it’s really delicious as printed, but you know me and recipes.
It’s simple and velvety and sweet and savory all at once. And rich, but all good things seem to be. I think you could actually leave out the butter entirely and just use a bit of olive oil (or even coconut?) if you’d like. The coconut milk gives it plenty of lovely body on it’s own.
Carrot coconut soup
Adapted from Bon Appetit
1/2 stick of butter
2 pounds of carrots, peeled and chopped
1 medium onion, chopped
2-3 inch piece of lemongrass, halved
1 tsp grated fresh ginger
2 cups (or more) veg stock or water
1 can unsweetened, full fat coconut milk
cilantro for serving
(If you happen to have thai lime leaves in the pantry, I would add one or two of those too.)
Melt butter in a large saucepan over medium heat. Add onion and season with salt. Cook for a few minutes, then add the carrots, ginger, and lemongrass. Cook until the carrots are soft-ish. Stir in the stock and coconut milk and a bit more salt. Bring to a boil, then reduce heat and simmer until the vegetables are soft. The original recipe says 40-45 minutes, but I think it really only takes 30 or so.
Puree in the blender (vitamix if you have for ultra smoothness!), then reheat in a clean saucepan, thinning with extra stock if you like.
Top with chopped cilantro leaves.
Happy New Year, all of you.