Carrot Soup With Coconut and Cilantro |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A Thai style soup from a new, hip teenage cookbook called Cooking Up a Storm, the teen survival cookbook. This is by Sam Stern. What's usually hot but always cool? Soup! This one is served hot. Ingredients:
4 tablespoons butter |
1 onion, chopped |
1 pinch salt |
10 carrots, peeled, chopped |
2 potatoes, peeled, chopped |
1/4 cup fresh cilantro, chopped, recipe says handful |
4 cups vegetable stock (even 3 cups water plus one cup chicken stock) or 4 cups use water (even 3 cups water plus one cup chicken stock) |
1/2 cup coconut milk |
1 orange, juice of |
2 limes, cut into wedges |
salt |
pepper |
Directions:
1. Melt butter in heavy bottomed saucepan. Tip in the onion with a pinch of salt. Cook gently on low heat for about 5 minutes to soften without browning.
2. Add carrots and potatoes. Stir. Cover and leave to sweat for 10 minutes.
3. Add cilantro, stock or water or water and stock, coconut milk, orange juice, a squeeze of lime, and some salt and pepper.
4. Bring to a boil, then reduce heat and simmer, covered, till the carrots are soft. This could take 30-40 minutes depending upon the size of the carrots.
5. Let cool, then liquidize (liquify) in a blender until smooth. Reheat gently, stirring, and check seasoning. Serve with lime wedges for squeezing.
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