Life and Travel,  Savory

Utah, Weddings, and Sweet & Spicy Carrot Coconut Soup

Home again, home again, and it feels wonderful! (Actually, I feel terrible right now because, root canal… but that has nothing to do with home). Anyway, I recently had the lovely opportunity to descend from the Great Land to grace with my presence the people of Utah. It was my sister’s wedding, and I will feel {probably} eternally guilty for not taking, really, any pictures. In my defense, I was incredibly busy during the reception doing food things, but I still feel bad. I got, like, two pictures of the couple. One picture of the cake, and one picture of some of the food, and none turned out well. The morning after the reception, though, I took a stroll through the orchard to procrastinate the incredible pile of dirty dishes in the kitchen, and snapped a few shots of the blossoms. I’m afraid that will be the only taste of Utah you’ll get, folks.

When I left Alaska, there was still snow on the ground (like, a lot of snow), so I definitely appreciated Utah’s 70 degree temps and abundant evidence of spring.

Now, spring still hasn’t hit quite yet up here, by my standards at least. The only “blossoms” in sight are those of the pussy willows, but the snow is mostly gone and we only get freezing temperatures at night. Alaskan spring I guess? Anyway, I wanted to share with you all some of the recipes from the reception, in either a series of posts, or one big compilation. It was the first thing on my to-do list when I got back, but then some ridiculous part of me thought to get a root canal done, and now I can’t chew. At all. It’s about as bad as when I got my wisdom teeth out, which was quite bad. And as much as I love my few, dear readers, I will not cook and photograph a recipe just to watch my husband enjoy it without me when I’m done.

So, today I bring you one of my favorites for any season. It can be served hot or cold, made spicy or sweet, thin or mega-creamy, it’s all up to your tastes. Carrot Coconut Soup. Completely chew-free. You could honestly eat it as plain as just the onions, carrots, water, and coconut milk all blended together. I have before. It’s delightfully simple. For this recipe, however, I wanted to add some spice (because nasal congestion… yay!) but amp up the sweet factor as well with a little honey. And, of course, top it off with the creamiest, fluffiest, loveliest yogurt cream of all time… which is just plain yogurt and cream. You’re welcome. Best topping ever.

 Sweet & Spicy carrot coconut soup

1 lb. peeled carrots (about 6-7 medium)
1 small onion
1/2 t. cumin
2 T honey (more or less to taste)
1 t. sriracha (more or less to taste)
1 14oz can of coconut milk (with cream)
1/2 c. plain yogurt (greek is fine, too)
1/4 c. heavy whipping cream
olive oil

Heat a heavy-bottomed stock pot at medium heat and add a about a teaspoon of olive oil, stir to coat. Finely chop onions and add to pot, saute until aromatic and translucent. Roughly chop carrots and then add to pot. Cook until carrots just begin to caramelize, stirring often, then add enough water to cover the vegetables by about an inch. Simmer until carrots are quite soft and water has evaporated by about half. Turn off heat and let the carrots and onions cool for a few minutes.

In a high-power blender or food processor, add ingredients from the pot and blend until smooth. Add more water if necessary, you can always cook it off later. Return blended mixture to pot and add coconut milk, cumin, honey, and sriracha. Taste and adjust as desired. If texture is too thin, increase heat to a very low simmer and cook until you reach your desired thickness.

In a small bowl, combine yogurt and cream. Whip with a for until the texture is very light and holds its shape slightly. Serve soup and garnish with cream mixture, olive oil, sriracha and cilantro leaves, if desired. Salt and pepper to taste.


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