Carrot Soup

Ahoy!

If you have been following my journey over on Instagram you’ll know that Ben and I have a MASSIVE garden this year. On Tuesday I decided to harvest all of our carrots to see how they did- and boy, they did!

We put a bunch of carrots into sand for storage to use over the fall/early winter and the rest we will cook with and share with family and friends.

Inspired by my harvest and yesterday’s cool weather here in Kingston, Ontario, Canada I decided to try my hands at a carrot soup. I apologize in advance for the quality of the photos because I wasn’t really expecting the soup to turn out so well.. but it did and I am going to share the recipe with you. I basically just used whatever I had in the house.. and voila- using what you have can be a  beautiful thing! IMG_6426.jpg

Yield: This recipe makes about 5 generous dinner size bowls of soup

Ingredients:
Approximately 17 medium sized carrots (mine were a mix of small-large), washed and chopped into ~1 inch pieces
1 can of your favourite coconut milk
1 large carton of chicken stock (or vegetable stock if you want to make it vegan or vegetarian) – I used about 1 1/2 cups of homemade stock and 1 1/2- 2 cups of store bought
1 large white onion, peeled & diced
2 large cloves of garlic, sliced or minced
5 tsp of Thai curry paste – I used the brand shown below because it’s what I had in the fridge and you can get it at Farm Boy I believe, but any thai red curry paste would be fine
2 limes, juiced
1 tbsp of brown sugar
salt & pepper to taste
1 tbsp of butter (or olive oil if you are trying to make recipe vegan)

1. In a large, deep pan (with a lid) heat you butter and add your diced onion. Cook until translucent and fragrant.

2. Stir in the garlic and thai curry paste and stir. Cook for another 2 minutes.IMG_6427.jpg IMG_6428.jpg

3. Add the juice of 2 limes – you will get a lot of sizzle here and a great smell, let some of the lime juice cook off- about 1 minute.

3. Now add your carrots and about 1 1/2 cups of broth. Stir it all together, cover with a lid and let cook on low until carrots are tender to touch with a  fork. About 30-40 minutes. This will depend on the size you have chopped your carrots also. Mine were very “rustically” chopped so I had to wait until the larger pieces were cooked through. You don’t have to keep too close watch here, as long as your burner is on low and there is enough liquid in the pan your carrots will continue to just get tender.

IMG_6429.jpgIMG_6431.jpgIMG_6433.jpg

4. Now it’s time to get your blender ready. I used my Vitamix blender because it was already out on the counter, but you can use a food processor or hand blender if that’s all you have. I find that the Vitamix makes a beautiful puree and almost adds creaminess. Take about half of your cooked carrot/onion/garlic/broth mixture and add it to the blender. Pour in half the can of coconut milk and  about 1 cup of broth. Blend on high until all chunks have dissolved. Pour this mixture out into another saucepan and repeat for the rest of your ingredients.IMG_6434.jpgIMG_6435.jpgIMG_6436.jpg

Note: Don’t overcrowd your blender, I usually just fill mine to about half full. This will give you a better blend and be faster in the long run.

5. Now that all of your pureed mixture is back in the saucepan, add the tbsp of brown sugar and salt and pepper to taste. Turn your burner on low and simmer for another 10-15 minutes before serving. I made mine earlier in the day so I did the 10-15 minute simmer, shut the burner off and then turned it back on when we were ready to eat to heat throughly again.IMG_6472.jpg

Anchors aweigh!

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