More carrot soup!
After trying the classic combination of flavours, I wanted to try something new. I've got a half-used packet of coconut milk in the fridge so I thought of carrot and coconut, then I wanted something zesty to make the soup more refreshing, so I thought of cardamom! It's really because of the 'c' alliteration, to be honest. Also important are some ginger (not in the name because it starts with a 'g'. heh.) and A BLENDER (finally!).
Carrot, Cardamom and Coconut Soup
3 large carrots (about 450g), peeled and chopped
1 large onion, chopped finely
1" ginger, chopped finely
3 cardamom pods
1/4 cup (60 ml) of thick coconut milk + 1/4 cup water (or just use 1/2 cup coconut milk)
sea salt, pepper
1 tbsp butter
(opt) a bit more thick coconut milk/coconut cream
1. Melt 1 tbsp butter over medium high heat in a big pot, then add the onions and ginger and cook till onions become translucent, then add the carrots and cook a further 3 min or so till onions just start to brown.
2. Crush the cardamom pods and add (esp the seeds!), cooking about 1 more min.
3. Add the water, and let it cook for 20-25 min until the carrots are tender. Remove the cardamom pod shells.
4. Add the coconut milk and blend the mixture until you get a smooth puree. (Ah I've waited so long for this moment! Why did I scrimp on this for the longest time?)
5. To serve, swirl in a bit more of the thick coconut milk/cream.
I love love love this soup. It's got the sweetness of the carrot, the richness of the coconut milk, balanced by that hint of sharp ginger and the wonderful fragrance of cardamom. I've actually made this more than a few times since I first randomly decided to reach into my inner poetic self for inspiration and discovered this combination, and found I like it more with extra cardamom, so add an extra pod if you like!
This is an entry for The Christmas Carrot Competition organised by the brilliant people at lovethegarden!