|Serves||4 to 6|
|Prep Time||10 minutes|
|Cook Time||35 minutes|
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.
|2||Tbsp. olive oil|
|1½||cups thinly sliced shallots (2 or 3 extra-large shallots)|
|6 to 7||large carrots, peeled and cut into ½-inch coins|
|1||large sweet potato, peeled and cut into slices (about 2 cups)|
|1||Tbsp. chopped fresh ginger|
|1||can (13½ ounces) light coconut milk|
|2||cups water or vegetable broth (I use Homemade Veggie Bouillon)|
|~||Salt and freshly ground black pepper, to taste|
|½||cup plain yogurt|
|½||tsp. freshly grated orange zest|
|~||Big pinch of salt|
|~||Milk or cream, for thinning|
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