Carrot Coconut Soup {re-eatables}

After making delicious Carrot Coconut Bundt Cake, I was left with a plethora of carrots as well as a healthy helping of coconut milk.  I don’t know about you, but it pains me to let food go to waste so I’m always thinking of ways to utilize leftover ingredients. So here it is: my first installment of re-eatables, a way to upcycle common leftover ingredients from recipes found on this blog.

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carrot coconut soup

I immediately thought of the carrot soup I used to make at Gramercy Tavern, under the guidance of the undeniably talented Chef Michael Anthony.  Although it had a few differences, we used to finish it with coconut milk, a combination that marries beautifully.

carrot coconut soup2
carrot coconut soup blender

I hope you like this as much as I do…it’s one of my all time favorites.

INGREDIENTS (makes about 4 ½ cups)

  • 1.5 #tip1 carrots, peeled and chopped into ½” pieces
  • 2 tbsp. olive oil
  • 3 large garlic cloves, sliced (1.5 tbsp.)
  • 2 medium shallots, sliced (1/2 c.)
  • 2 cups vegetable broth
  • ¾ cup coconut milk (lite)
  • juice of 1 lemon
  • juice of ½ orange
  • 1 t. kosher salt and pepper to taste

-Place a medium saucepan on medium heat.
-Add olive oil and garlictip2, and cook until you can smell the garlictip3, about 1 minute.
-Stir in shallots, and sweating out to soften, another 1 minute.
-Add 1 t. salt and a few grinds of cracked black pepper.tip4
-Stir in carrots and sweat for another minute.
-Add vegetable broth and cover with lid.
-Turn down heat to medium low and simmer for 20 minutes.
-Add coconut milktip5, lemon juice and orange juice.
-Blend for 2 minutes.tip6

My tips:

1.  This means lbs.
2.  I like to place the olive oil and garlic together in the pan, and then turn on the burner.  This helps to bring out the garlic flavor.
3.  As soon as you can smell the garlic, add the next ingredient.  If the garlic is brown, it’s bitter.
4.  I always use fresh cracked black pepper from a grinder.  It’s far superior to pre-ground.
5.  I use lite coconut milk to save on calories.  Regular coconut milk works deliciously in this too.
6.  Adjust seasoning if desired.  This soup becomes silky smooth when you blend it longer than you think you would.

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