Chef Mark Allison's Column

November 26th, 2018

When I was playing around in the kitchen one weekend using up leftovers, I came across some carrots, a can of coconut milk, and an almost empty bottle of Thai chili sauce. I thought, "Let's combine these and see what we come up with." Well, if I say so myself, this was the best soup I've ever made. It is velvety smooth, stunning in color, delicious to taste with a slight touch of heat, and, boy, easy to make. This could definitely be a go-to soup to impress family or friends at your next dinner party. It's also fabulous as a comforting fall or winter lunch soup with toasted artisan bread or served cold in the hot summer months as a refreshingly cool appetizer.

Three average size carrots contain about 60 milligrams of calcium, 586 milligrams of potassium, 5 grams of fiber and 30,000 IU's of vitamin A, a huge amount that includes 15,000 units of beta-carotene and 6,000 of alpha-carotene. The humble carrot is not so humble in the nutrition department. It's a powerhouse. Enjoy!!!!

Easy Peasy Carrot Soup

Serves 4
1 ½ pound carrots, washed, roughly chopped
1 yellow onion, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
Sea salt and freshly ground black pepper
3 cups low-sodium vegetable stock
1 can unsweetened lite coconut milk
2 tablespoons Thai-style chili sauce

How to make:
Place the carrots, onion and garlic into a medium size saucepan, season with salt and pepper, then pour in the stock.
Place on the stove over a medium heat, bring to a boil then turn down to a simmer, cook for 15 minutes, stirring occasionally, until the vegetables are tender, and then carefully pour into a blender along with the coconut milk and chili sauce.

Blend until smooth, pour back into the pan and reheat, taste and season (if needed) serve.


Chef Mark .

Copyright © 2018 Mark Allison