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A Simple Coconut Carrot Soup For A Nourishing Dinner

Author:

Elana Karp

May 19, 2016

Written by

Elana Karp

Photo by Robert Bredvad

May 19, 2016

This simple roasted carrot soup makes a great weeknight dinner or make-ahead lunch. With just a few simple ingredients, it packs a lot of flavor and goodness while being pretty low maintenance.

This recipe works especially well and comes together even quicker if you've already roasted your carrots and chickpeas.

Coconut Carrot Soup With Crispy Chickpeas

Serves 2

Ingredients

1½-inch knob fresh ginger
Roasted carrots and crispy chickpeas (see recipes below)
1 tablespoon canola oil
½ cup coconut milk
3 cups vegetable stock
Kosher salt and freshly ground black pepper

Preparation

1. Preheat the oven to 425°F.

2. Peel and mince the ginger. Roughly chop the roasted carrots, discarding any stems.

3. In a medium pot, heat the oil over medium heat until shimmering. Add the ginger and carrots and cook until warmed through, about 3 minutes. Add the coconut milk and vegetable stock and stir to combine. Increase the heat to high and bring to a boil, then reduce the heat to medium and simmer until the liquid is thickened, 15 to 20 minutes.

4. While the soup simmers, place the leftover chickpeas on a baking sheet and warm in the oven to re-crisp, about 10 minutes.

5. Use an immersion blender to blend until smooth. (Or transfer to a blender or food processor and blend, taking care to avoid splattering.) Taste and add salt and pepper as needed. Serve garnished with the crispy chickpeas.

Whole Roasted Carrots

Serves 2 to 4

Ingredients

1 pound carrots (about ¾ inch diameter), with tops
1½ tablespoons extra-virgin olive oil
4 sprigs fresh mint
1 lemon
Kosher salt and freshly ground black pepper

Preparation

1. Preheat the oven to 425°F.

2. Trim off most of the green leafy tops from the carrots, leaving 1 inch of stem.

3. On a baking sheet, toss the carrots with the olive oil and salt and pepper. Arrange in a single layer, spacing apart, and roast until just tender, 18 to 20 minutes.

4. While the carrots roast, roughly tear the mint leaves. Halve the lemon.

5. As soon as the carrots come out of the oven, immediately toss with the mint and the lemon juice. Serve warm or at room temperature.

Crispy Roasted Chickpeas

Serves 2 to 4

Ingredients

1 15-ounce can chickpeas
2 tablespoons extra-virgin olive oil
¼ teaspoon sweet paprika
¹⁄8 teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper

Preparation

1. Preheat the oven to 450°F.

2. Drain and rinse the chickpeas. Pat as dry as possible.

3. On a baking sheet, toss the chickpeas with the olive oil, paprika, cayenne, salt, and black pepper. Arrange in a single layer and roast until crisp, 20 to 25 minutes. Serve warm or at room temperature.

Reprinted from Plated by Elana Karp and Suzanne Dumaine. Copyright © 2016 by Dine In Fresh, Inc. Photographs Copyright © 2016 by Robert Bredvad. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.