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Carrot–Coconut Milk Soup by Amy Pennington

2 tablespoons olive oil
1 medium shallot (about 1/2 cup), sliced thin
2 hearty pinches of salt
4 large carrots, peeled and roughly chopped
1 can (13.5 ounces) of coconut milk
1 cup water or vegetable or chicken stock
Salt and pepper

In a medium-sized saucepan, heat the olive oil over medium heat. When heated, add the shallot and one pinch of the salt, stirring until soft but not brown, about 2 minutes. Add the carrots and stir occasionally, letting them sit still and brown a bit (the shallot will start caramelizing as well), about 8 to 10 minutes. Pour in the coconut milk and water (or stock) and reduce the heat to low. Simmer the mixture until the carrots are soft and cooked through, about 20 to 30 minutes. Remove from heat.

Carefully add the soup, in batches, to a blender. Remember to leave room in the blender as liquids expand when heated. Purée until smooth, adding a bit of water if you’d like a thinner consistency. Season with salt and pepper to taste. Garnish with a spoonful of yogurt, if desired, and serve immediately.

Pantry Note: Add new flavor components to this soup by trying out different spices. A few shakes of curry, some fennel and nutmeg, or a little cinnamon and fresh ginger work very well. Leftover soup may be frozen in an airtight container and kept for four to six months. Leftovers may also be used as a “sauce” base with sautéed scallops or fish. Simply cook down and reduce the soup until thick and serve under fish that has been seared or grilled.
Recipe is excerpted from Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen by Amy Pennington (Skipstone 2010, $19.95) www.mountaineersbooks.org.

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