I have been MIA lately. At the end of November we got a new puppy... we have an almost three-year-old and the holidays were getting started. Add to that a full time job and it's the hobby that falls to the wayside. It's not that I wasn't cooking and enjoying wine, it's just SO INCREDIBLY time consuming to test, film and photograph a recipe and then actually edit, write it up and post it. Which is too bad because I love this and it makes me so happy to share something delicious and see you give it a try!
Anyways, the point is, I made this Thai Coconut Carrot Soup with hints of orange and I garnished it with fresh cilantro, crispy garlic and it was SO GOOD. The recipe uses red curry paste which adds layers of flavour and gentle heat which you can adjust to your liking. The peanut butter gives it a little extra richness but if you have a nut allergy, can easily be omitted and it will still be so yummy. This recipe also uses coconut milk instead of cream which keeps it a little lighter while still being smooth and creamy. Happy to share this recipe with you now!
I'd serve this up with a warm piece of garlic naan for dipping, because you need to dip! Also, a nice cold glass of Gruner Veltliner. Find one that has little residual sugar to balance out the heat. The Gruner flavour profile is often citrusy, with honey, tarragon, and ginger... all incredible flavours alongside the soup!
*For vegetarians and vegans, this recipe is super simple to adjust to suit your needs. Just opt for the vegetable stock and soy sauce options listed below!
Thai Coconut Carrot Soup
1 lb carrots, chopped into 1 inch pieces
1 lb sweet potato, chopped into 1 inch pieces
2 tbsp + 2 tbsp olive oil
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
4 tablespoons fresh ginger, minced
3 cups chicken or vegetable stock
2 tablespoons Thai red curry paste
2 tablespoons natural peanut butter (optional)
1 can coconut milk
2 tablespoons fish sauce or soy sauce
zest + juice of 1 small orange
salt + pepper
cilantro for garnish
Preheat oven to 375 degrees Fahrenheit. Toss carrots and sweet potato in 2 tablespoons olive oil, season with salt + pepper and spread on a baking sheet in a single layer. Roast for 45 minutes until vegetables are soft and starting to brown.
In a large pot or Dutch oven, sauté onion and celery in remaining olive oil until soft. Add ginger and garlic to pot and sauté until fragrant, about 3-5 minutes. Add curry paste to pot and stir.
Add roasted carrots and sweet potato, peanut butter, fish sauce and chicken stock to the pot and bring to a boil. Reduce heat and allow to simmer 20 minutes uncovered.
Add orange zest and juice. Remove from heat and use immersion blender to puree soup until perfectly smooth. Put back on the heat and stir in coconut milk. Check the seasoning and adjust to your liking.
Serve piping hot with fresh cilantro and garlic chips or chopped peanuts.
Be sure to tag @crushfoodandwine if you try this recipe!