This is a creamy soup with a little zip, and it's a good way to get rid of a carrot surplus.

  • 3 lbs. carrots, peeled and sliced thin
  • 8 Tbs. butter, divided
  • 2 Tbs. grated ginger
  • 2 Tbs. minced garlic
  • 1/2 small yellow onion, diced
  • 1 tsp. red pepper flakes
  • 1 Tbs. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. tumeric
  • 8 cups stock
  • 12 oz. can coconut milk

In a stockpot, heat 4 Tbs. butter and saute the garlic, minced ginger, onions and red pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper and turmeric. Saute for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the coconut milk. Cook for 40 minutes or until carrots are tender.

Transfer to a blender, working in small batches. Add the remaining butter and process to a puree. Strain soup into a new stockpot or large bowl. Taste and adjust seasoning with salt and pepper. Serve warm.

Adapted from Wolfgang Puck
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