Chilled Coconut Carrot Soup


This summer soup was inspired by a recipe from Bea at La Tartine Gourmande, one of my favorite food bloggers. She originally made a “Coriander-flavored Carrot Mash with Coconut Milk”, which I adapted into this soup.

Ingredients:

6-7 large carrots, peeled and largely chopped
2 tsp green curry paste
1/2 cup light coconut milk
4 tsp creme fraiche
Salt to taste
Chives for garnish

Directions:

  • Fill a medium-sized soup pot halfway with water. Add the green curry paste and carrots. Cook the carrots over medium heat, until they are very soft.
  • Pour out most of the water from the pot, but keep about 1 cup of the cooking water with the carrots.
  • Use an immersion blender to puree the carrots until they reach a smooth consistency.
  • In order to reach an even smoother consistency, now pass the carrot puree through a food mill, at the finest setting.
  • Mix the coconut milk into the carrot puree. Add salt to taste and chill the soup in the refrigerator until cold.
  • Just before serving, garnish each bowl with a dollop of creme fraiche and a few sprigs of chives.
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5 thoughts on “Chilled Coconut Carrot Soup

  1. Julie

    Thanks Trevor! I'll probably be doing this one again, so light and tasty!

    Richard- Thanks for coming to dinner the other night! I hope that my post did justice to the paleo lifestyle and your blog!

    Sam- You should come visit for some mouth watering food and to see the newest cute dishes (from the trip to France). I don't know where they all go…I'm kind of impressed they all fit, myself.

    Reply

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