I can't believe that it's Easter weekend already! My disbelief might have something to do with the grey skies and lack of flowers that we have in Toronto at the moment. It doesn't really look or feel like spring, but as they say April showers bring May flowers, so I'm sure nicer days are around the corner. I considered doing a brunch dish for you, or some fancy chocolate desert, but true to my typical style I decided to go off the beaten track a little bit. When I think of Easter I think of bunnies, and when I think of bunnies I think of carrots. I also happened to have a ton of carrots in my freezer, so it made sense to make a recipe this week that made use of them.
I mentioned last week about my growing sense of wanderlust, this week's recipes plays right into that. I can't seem to shake the impulse to travel, so I have decided to to explore the flavors of the world while I plan my next trip. Last week's spice combination took us to Morocco, this week's coconut soup will have us jetting off to Thailand. If you enjoyed the Thai flavors in the red and green curries that I posted before, then this soup is for you. I have no idea what I'd like to do for next week, do you have a favorite cuisine?
This soup is flavorful, filling and healthy. It'd be a nice lunch option with some summer rolls and a fresh mango salad. It's easy to make and freezes very well. In terms of substitutions you could use chicken stock instead of vegetable if you didn't want this to be vegetarian. If you had sweet potatoes or butternut squash they could be added instead of or in combination with the carrots. If you have a nut allergy, I would suggest using soy "nut" butter instead of peanut butter, sunflower seed butter might work as well but I haven't tried it. Don't leave out or substitute the red curry paste though, it needs to be there. Red curry paste is different than the yellow curry powder that you use in Indian style dishes. You can find Thai curry pastes at most major grocery stores.
Thai Coconut Carrot Soup
1 TBSP Coconut Oil
1 Small Onion, Diced
4 Cups Carrots, Diced
1.25 Cups Red Lentils, Rinsed
1.5 Cans Coconut Milk
4 Cups Vegetable Stock
1 TBSP Thai Red Curry Paste
1 TBSP Fresh Ginger, Grated
4 TBSP Peanut Butter
0.5 TBSP Cumin
0.25 Cup Fresh Cilantro, Chopped
Melt coconut oil in a soup pot
Saute onion until translucent
Add in carrots, lentils, cumin and ginger, mix well
Pour in coconut milk and stock
Whisk in peanut butter and curry paste
Bring mixture to a boil then reduce to a gentle simmer
Cook with a lid on for about 20 minutes or until the carrots are soft
Take off heat and puree
Add in cilantro and adjust seasoning as needed.