a journey from the heart

Carrot Soup

I heard from a friend yesterday, inquiring as to if I am still posting food recipes and I had to own up to my extreme laziness of late. What started as a nine day adventure of being “off the grid” has become more of a lackadaisical approach to anything technology based outside of the office. So, for Tom, one of my favorite recipes, newly adapted. (Over the next week I will post tales of being off the grid, and some other new recipes!)

Our weather has finally taken a turn toward autumn, and thus the return of the soup pot. While I have become better at making smaller quantities (I learned how to cook for fifteen, but that’s another story for another day), I still need a fairly decent sized pot. Ten quarts is my smallest soup pot. Of course the upside to that is leftovers. And if you don’t know it yet, soup (and sauce) is always better the next day. Marriage of the ingredients is key!

So without further ado….


Carrots (I use 2 lbs.)
Potato (any variety you prefer; for a thicker soup)
Almonds (great texture; they add a little crunch)
Fresh ginger root
Curry powder (recipe)
Cracked red pepper
Coconut milk (14 oz)
Olive oil

As always, let your own tastes guide you. And, you don’t have to chop anything too finely as this soup will be puréed.

Chop your onion, garlic, ginger, and if you didn’t by sliced/chopped almonds, also chop those. Put all these ingredients in your soup pot with some olive oil and a pat of butter. Over medium heat, sauté until the onions are translucent.

While your sauté is sautéing, chop your carrots and potato. Add the carrots and potato, curry powder, and enough water to just cover your soup. Bring to a boil, then simmer until carrots and potato are fork tender. Turn off the heat, move to a cold burner, and let cool for about 45 minutes.

Once relatively cool, pour soup into a large bowl. Ladle soup into blender and purée, pouring puréed soup back into the original pot. Repeat as many times as necessary until all the soup is puréed.

Return to low heat, adding the coconut milk, stirring regularly until warmed to desired temperature. Serve warm, garnished with a few cracked red pepper flakes and cilantro (parsley is also an option).

I used to make this recipe with heavy cream instead of coconut milk, with cinnamon and nutmeg instead of curry powder. Garnish with thin slices of apple, lightly sautéed in butter and brown sugar.

Either way… Bon appetite!


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