I wanted a cold soup for a first course over the past holiday, but AK isn’t so into fruit soups so I needed something different. Both potato and carrot are great cold, but I decided on carrot since it’s light, and the weather is getting warm (although this soup would be great hot too). I used a combination of coconut milk and soy milk for a silky smooth consistency, and the curry adds a spicy balance to the sweetness of the carrots.
I finished my soup with a dollop of sour cream (feel free to use dairy free or regular) to temper the spiciness of the curry, and in honor of the nice weather, a sprinkle of freshly chopped green herbs.
Spicy Coconut Carrot Soup
Ingredients:
1 lb carrots, scrubbed & chopped into large pieces
1 can coconut milk
1 cup soy milk
2 tsp curry powder
1 tsp garlic powder
salt to taste
dairy-free sour cream
chopped fresh herbs
Directions:
- Roast carrots in the oven until tender, about 1 hour at 400 degrees.
- With an immersion blender, blend carrots with coconut milk, soy milk and spices until smooth. Add additional liquid to achieve your desired consistency.
- Serve chilled with a dollop of sour cream and a sprinkle of chopped fresh dill, cilantro, chives or basil.
The cost:
carrots: .89
coconut milk: 1.49
soy milk: 1.99
sour cream: 1.39
herbs: 1.99
Grand total: $7.75; serves 8
Looks so refreshing. I get a lot of carrots from the CSA and this would be a different way to use them. And, I love cold soups!