I told you I was into soups. I told you I was weird. You clicked. Kinda your fault, really.
Anyway no, I am not that obsessive, except I am, I'm just padding this intro here before I jump to the goodies. Long story short, there was more coconut milk in the house than I knew what to do with, so I figured might as well bung it into a soup.
First things first - keep it positive. Brew tea. Make a difference.
Honestly, I'm quite proud of myself here. Of all the delicious, yummy desserts you can make with coconut (and that I often do), I went with soup. It had like vegetables in it and everything. Healthy. Well, sort of. The coconut cream/milk think will probably shave a couple weeks off your life, but they're the back-end, anyway, so I wouldn't worry too much about it.
Right. What do you need?
Ah, we could be here all day. I meant just for the soup, really, but we can hang back and talk about it some more after. What you need. What you're missing. What hurts. Promise it'll hurt a little less after you have some of this soup.
So.
- Carrots (duh... about 3 big ones should do you fine)
- Onion
- Vegetable stock (though not necessarily, you can just use water. It gets carroty enough after a while, anyway, and carrots and onions are vegetables so you're good)
- Spices (I used this tandoori mix with ginger, cumin, turmeric, and I have no idea what else, that sort of thing, anyway. I'm sure you know how to use spices, which you like and dislike and so on, don't you?)
And that's it. Of course, it's an easily improvisable recipe, so you can add and subtract at will, though I do suggest keeping at least the carrots, else it will be spiced water.
And yes, you will also need a can of coconut milk, but you don't need that until later, so keep it in the fridge to get that creamy consistency, else it will just be water and weaken your soup too much.
What should you do?
What you can. Try not to do others harm. That sort of thing, really.
Chop everything in small pieces. Remember you'll want to blend all this afterwards, and if you're like me and are working with a smaller blender, small pieces will come in handy. That, and they cook faster, so.
Then dump it all in the pot, that's the carrots and onion (not a very impressive 'all' but there is a recession on, my boy), and add the veggie stock. I had some, but it wasn't enough, so supplemented with water. See? Told you, dare be a rebel. Add the spices.
Word to the wise, salt. Add salt.
And let them cook until you can skewer the carrots. You probably want to let it cool for a bit as well before you blend the stuff, especially if you're working with a plastic blender container. So go away for a bit.
You back? Good. Once you're back, blend the stuff. Remember you want cream soup to be creamy, but more watery than a puree, it's a thinnish paste. Okay? That's the best I can give you. Once you've blended the entire thing, transfer back to the pot over the fire, and stir in the coconut milk until you get a lighter orange.
Optional, serve with bread. Or not. It's not a must, the soup is amazing with or without, and it's easy as hell. And it's satiating. It's really a good meal if you're cold. Or have carrots. Or are hungry. Wow. So versatile.
Anyway, that's all. For now. Bye.
