Linda Harrington of Elk Grove leans vegetarian and was looking for a good carrot soup recipe.
This recipe calls for the carrots to be roasted and has the added twist of coconut milk and coconut cream. You can find these ingredients in Asian markets or the liquor department of your grocery store (for pina coladas). The recipe comes from “The Good Cook’s Book of Oil & Vinegar” by Michele Anna Jordan (Addison Wesley Publishing Company, 1992, $12.95, 264 pages).
Roasted carrot and coconut soup
Prep time: 25 minutes
Cook time: 65 minutes
Serves 4 to 6
1 pound organic carrots, trimmed and cleaned well
2 to 3 shallots, peeled
1/4 cup olive oil, divided use
One 1/2-inch piece fresh ginger, peeled and minced
2 teaspoons ground cumin
3 cups vegetable or chicken stock
1 cup coconut milk
1/4 cup coconut cream
Juice of 1 lime
1½ cups plain yogurt, divided use
1 teaspoon toasted cumin seed, garnish
Fresh cilantro, garnish
Coat the carrots and shallots liberally with some of the olive oil and place them in a roasting pan in a 350-degree oven. Roast until tender, about 45 minutes, turning them once or twice. Remove the vegetables from the oven, cool them and chop them coarsely.
Heat the remaining olive oil in a heavy saucepan and sauté the roasted vegetables and minced ginger for 3 to 4 minutes. Add the ground cumin and stock and simmer over low heat for 20 minutes.
Purée the mixture and strain it through a fine sieve. Return it to the saucepan, stir in the coconut milk, coconut cream, lime juice and 3/4 cup of the yogurt. Taste and add more yogurt if desired.
Heat the soup, but do not boil it after the addition of the coconut milk.
Ladle the soup into hot soup bowls and garnish each serving with a spoonful of yogurt, toasted cumin seeds and cilantro leaves.
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