Carrot-Coconut Soup


Brace yourselves... Carrots are coming. 

Every season so far, carrots have thrived at the farm. Therefore, like sane people, we quadrupled the number we planted and they're finally beginning to mature. Orange ones, yellow ones, purple ones, white ones, fat ones, skinny ones, short ones, long ones. I love watching kids' faces light up at the Farmers Market who've never seen carrots that weren't orange.


This is a nice twist on carrot soup discovered by my sweet sister-in-law. It's familiar and comforting, as a pureed carrot soup always is, with just the right touch of unusual. Paired with a slice of Village Baking Co.'s amazing Meyer Lemon and Rosemary bread I picked up at Coppell Farmers Market yesterday, it made the perfect lunch. 


For the unfamiliar, Thai-style chili sauce is a sweet and slightly spicy condiment you'd probably recognize as the shiny red goop you dip fried spring rolls into. Find your local Asian market and buy a huge bottle (it's dirt cheap), you'll use that stuff on everything. It's particularly good slathered on salmon filets and broiled. I happen to be in the middle of a bottle of this brand, but I've used several and they're all fine. 


Carrot-coconut soup, adapted from Bon Appetit

Serves 2


2 tbsp unsalted butter (coconut oil would be a perfect substitute and make it vegan)

1 lb carrots, tops removed, scrubbed and coarsely chopped (if they weren't from our farm I'd peel them, but I know what's in my dirt)

1 small yellow onion, diced

1 13.5oz can light coconut milk

1 cup water

2 tbsp sweet Thai-style chili sauce

cilantro for garnish


Melt the butter in a saucepan over medium heat (I love my Le Creuset saucier for these kinds of soups-for-two). When the foam subsides, add the carrots and onion with a big pinch of kosher salt and allow to soften, stirring occasionally, for 15 minutes. Add the coconut milk, water, and chili sauce and bring to a simmer. The original recipe calls for using chicken stock instead of water, but I think if you have really high quality, in-season sweet organic carrots, chicken stock isn't going to make it taste any better. Cover and cook about half an hour, or until the carrots are very soft. Puree (I like my immersion blender for this but needless to say, please be careful not to splatter yourself when pureeing a small amount of liquid). Taste and adjust seasoning if necessary with kosher salt (or fish sauce) and freshly ground pepper. Dilute with more water if you like. Serve with a few leaves of cilantro and a big hunk of bread.