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 She originally made a “Coriander-flavored Carrot Mash with Coconut Milk”, which I adapted into this soup.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.
Simply beautiful!
I hadn't seen this one yet. Wow.
And great dinner last night. Can't wait to see your blog treatment of that.
Not only does the food make my mouth water, but you seem to have cute dishes to go with everything. Where do you keep all those dishes? 🙂 -sam
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.
It was absolutely delicious and beautiful.
Julie you have talent to please your guests ! It was a memorable Mothers'day. Thank you very much sweet Julie.