Our friend Carol Ann over at Boggy Creek Farm says we have two seasons in Texas: Hot and Not Hot. We’ve been fully in the throes of Not Hot these past few weeks, and I think we’ve all had just about enough. Luckily, most of the produce escaped the worst of the freezes and we have sweet, sunny-colored carrots to turn into this bright and warming soup. This is delicious enough that you might seriously want to consider making a double batch. It freezes great and the creamy-and-exotic flavors will have you looking on the bright side in no time flat.
Total Time: 35 minutes
- 1 bunch carrots, peeled and cut into 2″ pieces
- 2 c. vegetable or chicken stock
- 1″ piece of ginger, peeled and grated
- 1 shallot, diced
- 1 Tbs. chopped fresh lemongrass
- 1 Tbs. toasted sesame oil
- 1 can coconut milk, 1 Tbs coconut cream reserved
- juice of 1 lime
- 2 Tbs. Asian fish sauce
- pinch light brown sugar
- salt to taste
- to serve: 3 Tbs. chile oil + 2 tsp. sesame seeds + 2 Tbs. 1 Tbs. coconut cream
- In a small saucepan, simmer carrots with stock until tender. Remove from heat and set aside. In a small skillet, heat toasted sesame oil over medium heat and saute ginger, shallot, and lemongrass.
- Puree carrots, stock, sauteed ginger mixture and can of coconut milk in batches.
- Pour soup into a stockpot and season to taste with lime juice, fish sauce, sugar, and salt. Warm over medium-low heat but don’t boil. Serve with a drizzle of chile oil, sesame seeds, and cilantro and a dollop of coconut cream.