The lovely orange colour is not the only attraction in this cool soup. There’s a distinct “umami” experience going on that’s beautifully complemented by a coconut ice cube and cilantro garnish.
2 Tbsp (30 mL) unsalted butter
1 lb (450 g) carrots, peeled and chopped, about 3 cups (750 mL)
1 Vidalia onion, peeled and diced
1 Tbsp (15 mL) peeled, finely grated fresh ginger
1 garlic clove, minced
2 cups (500 mL) low-sodium chicken stock
1 - 14 oz (398 mL) can coconut milk
2 Tbsp (30 mL) red curry paste
1 tsp (5 mL) light brown sugar or coconut sugar
2 Tbsp (30 mL) fresh lime juice
Dried red chilies
1 1/2 cups (350 mL) coconut water
12 small cilantro sprigs
Sea salt and freshly ground white pepper (optional)
Heat butter in large saucepan over medium-high heat. Add carrots, onion, ginger, and garlic. Reduce heat to medium. Cover and simmer, stirring occasionally, until carrots are tender, about 20 minutes. Be careful not to scorch carrots and onion. Add a splash of water if necessary.
When carrots are tender, stir in chicken stock, coconut milk, curry paste, sugar, and lime juice. Bring to a gentle simmer. Cover and cook for 10 minutes for flavours to blend. Remove from heat and stir in a generous pinch of chilies. Set aside to slightly cool.
To make coconut water ice cubes, pour coconut water into ice cube tray. Press cilantro sprig into each. Freeze.
When soup has slightly cooled, whirl in blender or use hand-held immersion blender and purée until very smooth. Strain through fine-meshed strainer if you wish. Press piece of perfectly fitted parchment paper onto surface of soup and refrigerate until cold.
When ice cubes are frozen, soup is ready to serve. Taste and add a little more lime juice and seasonings of salt and pepper if needed. Ladle into small serving bowls and garnish with coconut ice cube.
Each serving contains: 194 calories; 3 g protein; 15 g total fat (13 g sat. fat, 0 g trans fat); 14 g total carbohydrates (7 g sugars, 3 g fibre); 332 mg sodium
source: "Cool Summer Soups", alive #382, August 2014
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