Last year, when I made Amy Pennington’s Carrot-Coconut Milk Soup soup, I liked it, but couldn’t stop tinkering with it. First I added ginger and swapped out the coconut milk for “lite” coconut milk. Very good, but I wanted more carrot flavor and to bring forward the wonderful caramelized-shallot flavor, so I added more of both ingredients. Sweet potatoes, I thought, would add a luscious texture to the soup, so I included those in my next pot of soup. Then I started fooling around with the garnishes, adding a pinch of salt and a bit of orange zest (maybe lime next time?) to the yogurt, thinning it with a bit of milk to make it easy to drizzle.
An elegant first course, a nice companion to Asian-flavored noodles and green salads, and a pleasing lunch served all on its own, this is now my all-time favorite recipe for carrot soup.