Getting a jump start on lunch for tomorrow by fixing this tonight. This soup serves my “sweet tooth” in a healthy way by the natural caramelized sweetness you get from roasting the carrots. I prepared this by roasting 2 pounds of organic carrots, onions, celery, and whole garlic cloves tossed in olive oil for about 45 minutes, then pureeing in my food processor to blend till smooth. I then add freshly grated ginger, then transfer to a pot to heat through with ghee, chicken stock, and organic coconut milk, along with a couple of teaspoons of red curry paste. The roasted garlic cloves have to be squeezed out of the cloves and added to carrot mixture. The soup is then simmered for 10 minutes, and you have a sweet, earthy, Moroccan vibe of a soup that warms your soul with a slight kick from the ginger. For presentation, I like to swirl a little coconut cream in the soup before serving. I like Thai Kitchen’s canned coconut milk and their red curry paste, both of which can be found in your well stocked grocery store. Coconut milk is my replacement for milk and cream in soups where you need a silky texture with a hint of sweetness.
Well my job is done for tonight. My hubby and I have already enjoyed sharing a bowl together. This is not your average carrot soup…not by a long shot.