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.
Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
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.
2
Sweat the aromatics for approximately 3-4 minutes and then add the dried ginger, turmeric and bloom the spices for 1 minute.
3
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.
4
Remove and discard the lemongrass stalk and kaffir lime leaves and transfer everything from the sauce pot to a blender.
5
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.
6
Add lime juice and more salt if needed. Serve warm and finish with a float of our Durant Jalapeño EVOO. Enjoy!
Chef's Notes
7
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!
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.
2
Sweat the aromatics for approximately 3-4 minutes and then add the dried ginger, turmeric and bloom the spices for 1 minute.
3
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.
4
Remove and discard the lemongrass stalk and kaffir lime leaves and transfer everything from the sauce pot to a blender.
5
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.
6
Add lime juice and more salt if needed. Serve warm and finish with a float of our Durant Jalapeño EVOO. Enjoy!
Chef's Notes
7
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!
