This is my new favorite fall soup. Tender roasted carrots, caramelized shallots, onion, creamy coconut milk and, for a bit of heat, jalapeno pepper, red pepper flakes and fresh ginger, blended together for the perfect mix of sweet, savory and spicy goodness. This may just be the perfect Thanksgiving first course.
I saw a version of this recipe in a wonderful book called, The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan published back in 1992. The book's forward was written by M.F.K Fisher, so you know there is major credibility here. I have tweaked the soup recipe numerous times throughout the years, eliminated the called-for-yogurt, added onions and leek to the shallots, increased the amount of carrots, spiced it up with chiles, etc., but the basics are the same as the original. So delicious. Enjoy!
Roasted Carrot, Shallot & Coconut Soup
adapted from The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan
(serves 6)
1 1/2 lbs carrots, trimmed and scrubbed
1 medium leek, cut into 4 pieces
3 shallots, peeled
1 white onion, peeled and quartered
1/4 cup, plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, minced
1/2 teaspoon jalapeno, seeded and chopped
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes
3 cups vegetable stock (homemade or best quality purchased)
1 cup unsweetened coconut milk (from the dairy case)
1/4 cup coconut cream
juice of one lime
1/4 cup pepitas (roasted pumpkin seeds)
1 teaspoon cumin seed
sea salt
freshly cracked black pepper
1/2 cup cilantro leaves
1/2 cup chopped green onions
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment and add the carrots, leek, shallots, onion and 1/4 olive oil. Using your hands, roll the vegetables around in the oil until they are thoroughly coated. Season with a pinch each salt and pepper and roast in pre-heated oven for 45 minutes to 1 hour or until the carrots are soft and caramelized in spots. Remove from oven and let cool.
Chop the vegetables into large pieces. Warm the remaining 2 tablespoons olive oil in a medium stockpot over medium heat. Add the roasted vegetables, ginger, jalapeno, ground cumin and pepper flakes and saute for 5 minutes frequently stirring. Add the vegetable stock and simmer over low heat for 20 minutes.
Carefully add the soup mixture to a blender and process until smooth. Depending on the size of your machine you may need to do this in batches. Pour the soup back into the pot and add the coconut milk, coconut cream, and lime juice*. Taste and add additional salt and pepper as needed.
Toast the pepitas and cumin seed in a small dry skillet over medium heat. This should take just a couple of minutes. Watch carefully to avoid burning. When you smell them, they are ready.
Serve the soup garnished with cilantro leaves, pepitas, cumin and green onions.
*the soup can be made 1 day in advance. Do not add the lime juice until you rewarm the soup.
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best,
diane
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