Carrot Ginger Coconut Soup
This soup is heavenly - like velvet on the tongue. It could easily be adapted into a cold custard with the addition of an egg yolk or two and sweetener to taste, it's that good.
The roasted garlic is the key to the flavor depth - I tried making it with fresh garlic cloves and, while delicious, lacked the Symphony in my mouth that the first batch created.
This was a serendipitous soup, created from the happened roasted things of a happy Sunday roasting day - a 'by-product' of sorts to fill the oven and avoid wasted energy while I roasted a chicken, etc. for the week. I'd suggest a similar approach...especially since I roasted the carrots and sweet potatoes in the leftover chicken drippings! :gasp: I'm sure that had Nothing to do with the scrumptious flavor at all.... ;)
Ingredients: (feeds 3-4)
2 roasted sweet potatoes -- no skin, roasted with olive oil, garlic powder (1tsp), cinnamon (1tsp), and ground cloves (1/2tsp), ground nutmeg (dash)
two roasted carrots
2 cloves roasted garlic (mmm....maybe 3...)
one piece ginger (1 inch)
one can coconut milk
one small apple (no core, and no skin if your blender isn't powerful)
1/2 tsp good salt
1/8 tsp ground cloves or allspice
Blend until smooth then heat until gently simmering.
For a savory side dish, serve as is or with a little cracked pepper on top (pretty presentation!)
For a sweeter treat, add a dollop of coconut cream and a drizzle of good maple syrup!
*For custard: add 1 egg yolk while blending, heat to a simmer, add sweetener at that time to taste (try 2 tbsp maple syrup) and cool in individual custard cups
Did I mention...
This is SO GOOD