Creamy Carrot Soup
1 tablespoon olive oil
2 pounds carrots, peeled and chopped into small pieces
1 onion, chopped
1 celery stalk, chopped
1/2 teaspoon pepper, or to taste
1/2 teaspoon salt, or to taste
4 cups water or vegetable stock
1 bay leaf
1 (15-ounce) can coconut milk
1 teaspoon nutmeg, or to taste
1. Heat olive oil in a large pot on medium high heat.
2. Add carrots, onion, and celery, then salt and pepper. Heat on medium low heat until they start to soften up, about 5 minutes.
3. Add water/stock and bay leaf and bring to a boil, then reduce heat and simmer on low for 25 or 30 minutes, or until the veggies are all very soft.
4. Discard the bay leaf and puree in batches in a food processor or blender until smooth.
5. Transfer back to your cooking pot and add the coconut milk and nutmeg stirring until everything is well blended.
Serve hot or refrigerate in airtight container to serve chilled. The soup can be refrigerated in an airtight container for up to 3 days.
Source of recipe: I found this recipe in the 'foodland ontario' pamphlet I got at the grocery store. I have modified it as it called for evaporated milk, and I changed around the amount of spices a bit. It's creamy and delicious with an exotic taste!
SO HOW'D IT GO?
Made this again and really glad I did, was comforting on a chilly rainy night. Didn't add any nutmeg instead I added...
Curry Powder, serrano pepper, star anise, ginger, lite coco milk, halved the oil and used cocnut oil instead of olive oil and a little basil on top FANTASTIC!!
This turned out really nice. I didn't cook the veggies long enough so it wasn't creamy but I still really enjoyed the flavor and the texture. Thanks for a great winter soup
Great! I was worried it might be too think after spilling some of the liquid in an accident transporting the broth with carrots, etc, from the pan to the food processor, but I added just a tad more water to the mixture and it still turned out really tasty. I will definitely make this again sometime! Thanks.
I just made this last night and it was super yummy.
My variations:
* used 1.5 pounds carrots and .5 pound parsnips, and no onion or celery
* since I used water instead of broth, I added a lil salt, pepper, parsley, and celery salt
The coconut milk and nutmeg made it especially nice.