Last Thursday we celebrated having Julia Child for one week already!! Unbelievable!! If you follow us on Facebook or Instagram you know how great Chloe and her are doing together. In the middle of adapting to our Julia Child, Marilyn found time to make this delicious curried carrot soup with crème fraîche and fresh shredded coconut on top. It was delicious!! The carrot, creme fraiche and coconut offer a tangy sweetness to this soup, with a rich velvety texture. You can serve it hot or chilled, this spicy Spring carrot soup tastes great both ways.
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds carrots, peeled and rough chopped
6 cups chicken stock
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1 T. chopped garlic
1 T. ground coriander
1/4 to 1/2 teaspoon ground cayenne pepper
2 T. grated fresh ginger
kosher salt and pepper
fresh grated coconut
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add garlic, ginger coriander, curry and cayenne and sauté for 1 minute until fragrant. Add chicken stock and 1 t. each salt and pepper. Bring to a boil then reduce to a simmer and cook until carrots are very tender, about 15 minutes. Blend soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed in a blender or use an immersion blender to blend directly in the pot until smooth. Adjust seasoning with salt and pepper. Pour into bowl and garnish with creme fraiche and coconut.
Have a great week!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda