Roasted Carrot, Ginger and Coconut Milk Soup

I’m really starting to get into this whole ‘living in a house’ thing – being able to walk two paces without tripping over or bumping into something or someone is a refreshing change. Previous to living in the RV I’d been a condo and apartment dweller for the better part of two decades, since I moved away from the parental nest at age 18. This span of time gave me plenty of experience in the art of making do with limited closet space (which always proved to be the ultimate first world problem for this clothes hoarder), living in close proximity to others (including cats and their littery, feathery, toy-mousey paraphernalia), and of course, cooking in very small kitchens – which I waxed on about ad naseum during those 7 sanity-testing months at the trailer park!
Carrot1
So yeah – I grew more than accustomed to confined interior living spaces. Those years of living in high rises also inured me to life without access to immediate outdoor space. Yes, there were public parks around where I lived at various points, and a couple places had a small patio (one of which accompanied a 26th-floor suite and was so high off the ground it caused vertigo if you dared look over the edge). But living above ground level as I did meant that having access to an actual yard just wasn’t on the menu. I didn’t mind too much at that point – convenient access to a million coffee shops, restaurants and places to shop was more of a priority. In my mind, yards were the mein of suburbanites – and goodness knows I wasn’t one of those!
Carrot2
It was only when we moved into the house – in the suburbs, the horror! – that I realized how out of touch I was with the notion of having a yard – an actual plot of grass that only we (and assorted neighbourhood wildlife and possibly the odd eccentric searching for cans) have access to. The first couple of weeks we were here I only went into the backyard for practical reasons – i.e. to pick up dog poop. Partially it was the rain, but the real issue was that I didn’t know what to do with all that space! I’m not making this up – it had been such a long time since I’d been privy to a backyard that at first all I could do was shuffle around uncertainly back there, ineffectually contemplating the dilapidated shed.
Carrot3
Over the last couple of weeks I’ve impressed myself. Determined to overcome my silly yard trepidation, I suited up in a pair of garden gloves and rubber boots, and armed with a spade and rake undertook the process of weeding the garden beds. Fifteen minute backyard sessions have gradually lengthened into one and two hour weed-pulling fests. Despite various squirrels giving me the stink eye, at moments I’ve even felt quite peaceful and meditative back there, ankle deep in dirt!
Carrot4
Earlier in the week as I gazed into the produce drawer in the fridge, I got to thinking, ‘I should grow some of these vegetable things myself’. For a time I was really into playing Farmville – it can’t be that much different, right? Who knows, maybe this time next year this blog will have done a 180 and feature dishes that use produce grown in my own backyard – more improbable things have happened (did I mention I have a baby and live in the suburbs?)! In the meantime, why not try this easy, vegan and super flavourful soup on for size? Yes, it’s STILL  soup weather here on the West Coast, where Spring showers continue unabated. This recipe features caramelized roasted carrots, spices, fresh ginger and smooth coconut milk was the ideal reward after all my labours out back, tilling the soil 🙂
Recipe: Roasted Carrot, Ginger and Coconut Milk Soup
Makes 4-6 servings
Ingredients:
  • 6 medium carrots, peeled
  • 4 tablespoons extra virgin olive oil, divided
  • 3 cloves of garlic, minced
  • 1 large shallot, diced
  • 1 tablespoon minced fresh ginger
  • Pinch of red pepper flakes
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1 teaspoon coriander
  • 4 cups vegetable stock
  • 1 cup light coconut milk
  • 2 green onions, chopped (optional for garnish)
  • Salt and freshly ground black pepper

Method:

1. Preheat oven to 425F. Place carrots in an oven-proof dish and toss with 2 tablespoons of olive oil. Season lightly with salt and pepper. Place in oven for 20-30 minutes – turning carrots over half way through – or until carrots are tender and caramelized. Remove from oven and set aside to cool.

2. In a large saucepan heat 2 tablespoons of olive oil. Add shallots and saute until soft and translucent.

3. Add garlic and ginger and saute just until golden brown.

4. Add red pepper flakes, cinnamon, paprika and coriander and stir until spices coat other ingredients.

5. Add vegetable stock and bring to a gentle boil. Reduce to a simmer.

6. Once carrots are cool enough to handle, chop into smallish pieces, discarding of ends. Add to saucepan.

7. Let soup simmer partially covered for 15-20 minutes.

8. Using an immersion blender, puree until soup is smooth. Alternately you can transfer soup to a conventional blender to puree, then return soup to saucepan.

9. Add coconut milk and stir to warm through. Taste and season with salt and pepper.

10. Serve, topping each portion with chopped green onions. Eat!

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27 thoughts on “Roasted Carrot, Ginger and Coconut Milk Soup

  1. No sooner do I stuff you in my overstuffed RSS Feed Reader than I get a stellar recipe like this one to make ASAP. Consider the shopping list ammended. Cheers for the unctuous share 🙂

  2. You are right! I do love your soup recipe.
    Roasted carrots are luscious aren’t they? It is a wintery day here today- pouring rain.
    Interesting post too. I’m a city girl living in the country. It took time for me to feel like we were actually utilising our large yard. We really appreciated it once we started having kids. They love the yard. We have a herb garden and a compost bin. And a big trampoline!
    Couldn’t imagine living without it now.

  3. I bet the spices and coconut milk make this soup very fragrant 🙂

    It’s still soup weather here in Portlandia but that didn’t stop me from planting my spring seeds (Nantes carrots, golden beets, broccoli rabe, romanesco broccoli, and sugar snap peas–can’t wait till Sungold cherry tomato season next month!). Let’s say they’re getting a lot of “watering,” eh? lol

  4. I know this is one divine raosted carrot soup! I made a similar soup a while ago this way! Yummmm! rich & tasty too! The only thing, I would eat with this is crunchy French bread with vegan butter! Yummmm!

  5. Pingback: Roasted carrot, ginger & coconut milk soup | Bessie's Veggie Food

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