Tasty
Carrot and Coconut Cream Soup with Anise and Ginger
First appeared in Grainews in January 2019
For a light soup that is driven by its vegetable nature, use water or vegetable stock; chicken stock adds weight and birdlike flavour. Vary it by adding other root vegetables, and after pureeing the finished soup, garnish if desired with chopped roast pork or chicken, or add some shrimp sautéed with garlic and anise seed.
Serves 4
1
onion, minced
1 T.
butter
1
clove garlic, minced
1 T.
grated fresh ginger
1/2 t.
anise seed, cracked
1/2 t.
finely grated orange zest
1/4 t.
cracked fennel seed
1/2 t.
sweet smoked paprika
6
large carrots, peeled and sliced thinly
4 c.
chicken or vegetable stock
1 T.
fish sauce
1 c
coconut milk
2 T.
finely minced fresh cilantro
1/2
lime, juice only
kosher salt to taste
Directions
Combine the onion and butter in a large heavy pot. Add the garlic, ginger, anise, orange zest, fennel and paprika. Cook over medium-high heat, adding small amounts of water as needed, until tender, about 10 minutes.
Add the carrots and stock, stir well and cook over medium heat, covered, for 30-40 minutes, stirring often, until tender. Puree. Add the salt, fish sauce, coconut milk, cilantro and lime juice. Serve hot.
All Posts
