Creamy Carrot Soup with Coconut and Sesame

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.

Servings: 4
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

Instructions:

1. 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.
2. Puree carrots, stock, sauteed ginger mixture and can of coconut milk in batches.
3. 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.