This easy to prepare Carrot Coconut Soup is inspired by the bold Thai flavors of lemongrass, lime, coconut milk and chili, in this case a float of our Jalapeño fused EVOO! Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
1 tbsp Durant Jalapeño Fused Olive Oil
4 cups carrot, peeled and medium diced
½ yellow onion, small dice
3 cloves of garlic, minced
2 inch piece of lemongrass, lightly bruised with the back of your chef knife to release aromatics
2 each, kaffir lime leaves
¼ tsp dried, ground ginger
¼ tsp dried, ground turmeric
4 cups water
1 can (399 ml) unsweetened coconut milk
2 tsp salt (or more to taste)
juice of 2 limes
Durant Jalapeño Fused Olive Oil to finish
Heat a 4 quart saucepan over medium heat and add your Durant Jalapeño EVOO, diced carrot, onion, garlic, lemongrass, kaffir lime leaves and 2 tsp. of salt.
Sweat the aromatics for approximately 3-4 minutes and then add the dried ginger, turmeric and bloom the spices for 1 minute.
Add water and bring to a boil, then lower to a hard simmer and cook for approximately 15 minutes or until the vegetables are completely softened.
Remove and discard the lemongrass stalk and kaffir lime leaves and transfer everything from the sauce pot to a blender.
Blend slowly and add coconut milk while continuing to blend to a smooth consistency. More water can be added if the soup needs to be thinned to desired consistency.
Add lime juice and more salt if needed. Serve warm and finish with a float of our Durant Jalapeño EVOO. Enjoy!
Notes/ Chef's Notes
This easy to prepare Carrot Coconut Soup is inspired by the bold Thai flavors of lemongrass, lime, coconut milk and chili, in this case a float of our Jalapeño fused EVOO! Enjoy as a simple, flavorful meal with steamed rice, or portion into small cups or glasses for a fun party appetizer. We especially like this paired with our newest vintage of Rosé or Sauvignon Blanc. We hope you enjoy this easy to make recipe!
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