Saturday, April 24, 2021

ChezCindy: Carrot & Sweet Potato Coconut Milk Soup


I recently made my recipe for Asian salmon cakes using coconut milk. Such a delicious dish.  From that, I had left-over coconut milk and was looking for a way to use it.  The thought came to me that carrot soup might be a good match to use coconut milk, and I was right.  Very different than a straight-up carrot soup as I have previously posted  here.  This soup has a bright flavor, some sweetness from the sweet potato, and just a back note of the coconut milk, not very pronounced.  I finished the dish with a sprinkle of curry powder for the perfect accent.  

Carrot & Sweet Potato Coconut Milk Soup
1 tablespoon canola oil
3/4 cup chopped onion
1/2 teaspoon kosher salt
1 pound carrots
1/2 pound sweet potato
1/4 cup water
2 teaspoons finely grated fresh ginger
2 cups chicken stock
1/2 - 3/4 cup coconut milk
curry powder to garnish

Working with a soup pot placed over medium-high heat, add in the tablespoon of oil, chopped onions, and the 1/2 teaspoon of kosher salt.  Stir to combine, cooking for 3-4 minutes to soften the onions, but not adding any color.  

Peel and slice the carrots and sweet potato into 1/2-inch pieces.  Add these to the onions, stirring to combine.  Pour in the 1/4 cup of water, cover and cook for 3-4 minutes, just so the carrots and sweet potatoes are a bit tender.  Add in the finely grated fresh ginger and the chicken stock.  Partially cover the soup pot with the lid, simmer for 30-40 minutes until the vegetables are fully tender.  

Turn off the heat, allow the mixture to cool about 5-10 minutes, necessary before you blend it together.  Once cool, add the contents to a blender, or using an immersion blender, blend until smooth.  Pour the blended soup back into the soup pot.  Add in the 1/2 cup coconut milk, stirring to combine.  If the soup seems a bit too thick, add in the full amount of coconut milk, or add in additional chicken stock.  Taste for your preference, adding more coconut milk and/or salt if needed.  Gently heat through to serve, adding a sprinkle of curry powder for garnish.  Serve hot with your favorite crackers.  

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