"Do you know what you are doing?" Brady asked me while I was gathering the ingredients to make our soup.
"What do you mean?" I replied, not sure I understood what he meant.
"In all the these years we've been together you've never made a creamy, smoothie soup, your soups, delicious I must say, are all about chunks of meat and vegetables".
I looked at him and said, "Well, maybe it's time to leave my comfort zone and try something new".
And that's exactly what I did, and I'm glad I did it. This soup is pure goodness, creamy, satisfying and flavorful.
Growing up I would grate coconut for my mother's cooking, needless to say that some would end up into my mouth, so much I like it. Coconut is present in a variety of sweet and savory dishes in Brazilian cuisine, but I must confess this was the first time I had it as a soup ingredient, and I absolutely loved it.
The sweetness of carrots, the creamy silk of coconut milk, and the citrus of lime make this soup a perfect healthful and earthy meal to enjoy on a fall evening.
Carrot and Coconut Milk Soup
♥ 10oz (284g) shredded carrots
♥ 200ml unsweetened whole coconut milk
♥ 1 tbsp (14 g) unsalted butter
♥ 2 tbsp extra virgin olive oil
♥ 1 onion, diced
♥ Scallion, finely chopped
♥ A few twigs of lemon thyme *
♥ 3 garlic cloves, minced
♥ 2 bay leaves
♥ 4 cups cold water
♥ Sea salt and freshly ground black pepper
♥ 1 teaspoon fresh lemon juice
♥ Light cream, or plain yogurt, to serve
* If you can't find lemon thyme, add lime zest to the vegetables as they cook.
In a large pot, over medium heat, melt the butter. Add the olive oil, and then the onion, and cook until the onion is soft and translucent, about 4 to 5 minutes. Add the scallion and lemon thyme, cook stirring until fragrant. Add the garlic and cook for about 1 to 2 more minutes.
Add the carrots, cold water, and bay leaves. Season with sea salt and freshly ground pepper, and stir well to coat with mixture.
Bring mixture to a very low boil. Cover, reduce heat and simmer until carrots are soft.
Discard bay leaves and lemon thyme twigs, and transfer the mixture to a blender, or food processor; purée until smooth.
Return mixture to the pot and stir in the coconut milk. Reheat and check the seasoning for salt, and pepper.Stir in the lemon juice.
Serve hot with a generous swirl of light cream, or plain yogurt.