|A sweeter soup that looks and tastes like fervent autumn.|
Back to carrot coconut ginger, I enjoyed the warm flavors bouncing between comforting ingredients. I only wished to have an emulsifier to create a soupier consistency. Thankfully the carrots turned out plush, near that beautiful velvety pliancy. Firmness with a slight crunch wasn't the goal here. Yet once again the purple carrots lost significant color. I don't mind. This soup, with its creamy coconut milk flair and ginger pinch, was a rainbow-y enough delight to me-- unicorns and all.
4 carrots (orange, yellow, purple), chopped
1/2 cup light coconut milk
1/4 cup vegetable stock
1 teaspoon basil
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper
Bring all ingredients to a boil.
Lower heat and simmer for 30 minutes, covering with a lid.
|Carrots are sweet and tender, cooked in their own irresistible juices.|
|A soup is always welcoming pleasure on the cloudiest, seemingly insufferable days.|
|Carrots being front and center.|