I found the gist of this soup on Cooks.com, but, again, I’ve adapted it for those of us who can’t chew. I changed some ingredients and some of the preparation. You need a food mill or blender for best results. If you’re desperate, a ricer and sieve will do.
Carrot soup with ginger and coconut milk
Six medium-sized carrots
one potato
One shallot clove
1/4 chopped or sliced onion of some sort
1 1/2 inches of fresh ginger
1/2 t. Turmeric
Around 4 T. olive oil
16 oz. of low-sodium broth
one can (8 oz) unsweetened coconut milk.
salt
pepper
chile pepper (optional)
fresh parsley (optional)
yogurt or cream
Peel or scrub carrots, chop into rounds. Chop shallots and onions.
Grate ginger or peel and slice into rounds
Peel and dice potato.
Heat olive or other cooking oil in saucepan to medium-low. Toss in onions, let them soften for a couple of minutes. Then add shallots, tumeric, ginger, salt and peppers. Use only a pinch of chili pepper, but about 1/2 to 1 t salt and about three to four grinds of the pepper mill.
Saute for a couple of minutes, stirring every now and then to blend flavors. Add carrots and potatos. Cook another couple of minutes.
Add stock (I use chicken) and coconut milk. Stir. Increase temperature to boiling. Boil a few minutes, then cover and reduce heat and simmer away until carrots and potatoes are very tender–about 45 minutes.
Let cool a bit and then puree. I get the best results with a food mill, but whatever it takes.
Serve as is or with dollop of yogurt, sour cream, cream etc. and sprig of parsley. A few croutons would be nice for those without tender gums. This soup is nicely filling with the coconut milk.
