Indian Spiced Carrot Soup with Coconut Cream

The last thing I really want to do is hover over a hot stove during the peak of summer. But sometimes soup calls. Thankfully, this vibrant orange bowl of comfort only needs about 30 minutes of stove top time, without any of the hovering. The ginger and lime brightens up the sweetness of the carrots with the spices add some much needed heat and depth. The soup is thick and velvety without adding any heavy cream or bechamel...a making it vegan and glutton-free friendly, without sacrificing any flavor. The best part? The soup used up the rest of the  monster carrots we were blessed with in a recent CSA box.

adapted from Bon Apetit, 2008

serves 6

The Ingredients:
for the soup

1 tsp whole coriander seeds
1/2 tsp whole yellow mustard seeds
2 Tbsp peanut oil
1/2 tsp garam masala
1 large onion, finely diced
2 Tbsp freshly grated ginger
1 1/2 lbs carrots, peeled and cut into 1/2-inch rounds
juice and zest of 1 lime
4 cups vegetble stock or water
salt and pepper to taste


for the coconut cream
1 - 15 oz can full fat coconut milk (LITE DOES NOT WORK!!)

The Process:
for the coconut cream
Place the unopened can of coconut milk in the refrigerator overnight.

Once chilled, open and spoon out the thick cream that has separated to the top.  Reserve the liquid for another use.

In a chilled bowl, whip the coconut cream until light and fluffy, about 2 minutes.  Keep chilled until ready to use.

for the soup

Heat a small, dry skillet over medium-high heat. Add the coriander and mustard seeds. Cook, stirring frequently, until the seeds are lightly toasted and fragrant.  Allow to cool. Grind into a fine powder using a spice mill or mortar and pestle.

Heat the oil in large saucepan over medium-high heat. Add ground seeds and garam masala, stir 1 minute. Add the ginger and onion, sautee until the onion begins to soften, about 2-3 minutes. Add the carrots, lime zest and broth. Bring the minxture to a boil. Reduce heat to medium-low and simmer uncovered until carrots are tender, about 30 minutes.

Cool slightly. Working in batches, puree in blender until smooth, or puree in the saucepan using an immersion blender. Stir in lime juice. Season with salt and pepper to taste.

Serve with a dollop of coconut cream.