Top | Soups
(recipe, Caroline Cummins)
Don't worry about exact proportions in this soup; the ingredients tend to balance out whatever you do.
- 2 Tbsp. olive or peanut oil
- 1 Tbsp. butter (optional)
- 1½ lb. carrots (about 16 medium), washed, trimmed, and chopped (don't bother peeling them)
- 1 medium onion (sweet if available, storage if not), peeled and chopped
- 4 to 6 garlic cloves, peeled and chopped
- 2 Tbsp. fresh ginger, peeled and chopped
- 1 can (about 14 ounces) coconut milk (optional)
- 1 qt. chicken or vegetable stock
- 1 cup water
- Salt and pepper, to taste
- ½ to 1 tsp. curry powder (optional)
- Plain yogurt, sour cream, or crème fraîche
- Freshly chopped chives and/or cilantro leaves
- Put the oil and butter, if using, in a large, heavy stockpot. Add the carrots, onion, garlic, and ginger, and cook, stirring occasionally, until the vegetables begin to soften. Add the coconut milk, if using, and the stock and water to the pot.
- Bring to a simmer, then turn the heat down to low. Simmer until the vegetables are thoroughly softened, about 40 to 60 minutes.
- Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture. Add salt, pepper, and the curry powder, if using.
- Ladle the soup into bowls. Dollop each serving with a bit of yogurt or cream, if desired, and sprinkle with the chopped chives and/or cilantro, if using. Serve immediately, preferably with slices of crusty bread.