This mouth-watering soup with its cheery orange color gives comforting creaminess without dairy. Instead, it makes use of coconut milk, reminiscent of mother’s milk (the original comfort food!) while carrots add nourishing vitamins and beta-carotene. Add a bit of sweet, earthy-tasting nutmeg and you have a soup fit for a goddess.
So soothing and easy to make.
10 medium carrots, chopped
1 tablespoon olive oil
½ cup minced shallots
½ teaspoon white pepper
1 teaspoon sea salt
1 tablespoon whole-wheat flour
1 cup vegetable stock
1 ½ cups light coconut milk
½ cup finely chopped basil (available in most grocery stores), reserving a few sprigs for garnish
½ teaspoon nutmeg
1. Steam carrots over medium heat until soft (about 7 to 10 minutes).
2. While carrots are steaming, heat olive oil in large soup pot and saute shallots, pepper, and salt until shallots are translucent. Stir in flour and cook for 2 to 3 minutes. Slowly stir in stock and cook until mixture thickens.
3. Add carrots to stock mixture and puree until very smooth. Add coconut milk to carrot mixture and puree again until smooth.
4. Return to pot and stir in basil and nutmeg. Heat on low just until basil wilts (do not over cook – the coconut milk will lose its delicate flavor). Garnish with fresh springs of basil.