Ever taste something that you forever for the rest of life can’t shut the eff up about?
I have. And it’s called Honeymoon Carrot Soup. This is one of the most delicious and wonderful soups I’ve ever had, and because you are loved, Celina is going to share the recipe with you. Bonus? It’s vegetarian! And good for you! And you’re not gonna get a lot of good for you on this blog, so soak it up while you can! Make this soup this weekend and (I can’t help myself) serve it with a grilled aged cheddar cheese and basil sandwich for dipping. Once again, world, I give you my genius friend…. Celina Dean:
Honeymoon Carrot Soup
by Celina Dean
adapted from and inspired by Mark Bittman’s “How to Cook Everything Vegetarian”
My fella and I honeymooned in Thailand. Go to there. Immediately. Book a flight, hop on that plane and go (email me first so I can give you a list of cool places to see and things to do!). In Thailand, we fell in love with each other even more, with the beauty of the country, and with coconuts. Whoa. A deep and intense coconut love has ensued and hasn’t reallllly abated.
We took some Thai cooking classes while in Chiang Mai, and though this recipe is not from then, every time I make it and eat it, I find myself daydreaming about riding an elephant through a waterfall. Sigh! Ahem. I made it for Jewel and Matt and honestly had forgotten about it until Jewel reminded me. Thank goodness for her food-centric brain. This soup isn’t only tasty, it’s simple to make. So if you can’t pull together the time and/or the means to get the rock out of dodge and into that gorgeous country, make this soup so that you too can ride an elephant through a waterfall, in your mouth. Ew.
2 tbsp. oil, grapeseed or whatever is neutral, not olive
3 stalks lemongrass, trimmed and bruised*, then cut into thumb sized bits
10 slices peeled ginger
2 peeled garlic cloves
8-10 carrots, cut into to small pieces
Salt, pepper, cayenne pepper, to taste
2 cans coconut milk
¼ cup fresh cilantro, and stems
Sugar, to taste
1 lime, quartered, for serving
*Cut off lemongrass tops, remove hard outer layers, whack it with a knife to get some flavor out of it and let it sit in hot hot water for a half hour.
What to do:
1) Heat oil in medium saucepan on low. Add lemongrass, ginger and garlic, stirring every once in a while until the garlic is golden. Dang it smells good!
2) Turn the heat up to med-high. Add carrots, a pinch of salt, a dash or two cayenne, cook a bit, then add coconut milk and 2 ¼ cups water and cilantro stems. Bring to a boil, then lower heat to medium low and simmer for 15 minutes or until carrots are soft.
3) Remove cilantro. Use an immersion blender or a regular blender to puree soup. There are going to be woodsy chunky bits from the lemon grass and ginger- I like to puree them a bit and then strain them out using a fine meshed sieve. Reheat and add salt, more cayenne and some sugar if you want to. Serve it up, squeeze in some lime and eat it in your mouth.
www.markbittman.com This man is a genius- plain, simple and delicious. For the past two years, me and my fella’s post-Christmas detox has consisted of a two month journey through Mark Bittman’s soup and salad recipes in one of his many amazing cookbooks, “How To Cook Everything Vegetarian.” Is it weird that I look more forward to my “detox” months than Christmas dinner? Nope!