Bekk's Caribbean Carrot Soup

I asked Bekk Luce, our former kitchen manager and chef extraordinaire, to come up with a carrot soup recipe with a Caribbean flavor palette. The result is a beautiful, smooth, bright orange soup with a warm mouth feel. Roasting the carrots is our key to the intensity of the flavor of this soup.

5  large organic carrots
1  large yellow onion
2 cloves garlic
1 to 2 tablespoons canola oil
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1  bay leaf
2 quarts free range, organic chicken broth
2 cans (6 ounces each) coconut milk
 {salt}, to taste
 {pepper}, to taste
 {sugar}, to taste
 Tabasco, to taste
Peel & roast carrots at 400° until tender. While carrots are in the oven, chop onion and garlic and grate ginger. In the bottom of a large enameled pot, sauté garlic, ginger and onions in canola oil until onions are translucent.

Add curry powder and bay leaf and sauté until curry powder releases aroma (about 1 minute). Add roasted carrots. Add one can of coconut milk and one quart of broth, then add the second quart and coconut milk in equal amounts to cover carrots. Simmer until carrots begin to break apart. Remove bay leaf. Use immersion blender to puree soup. Adjust with salt, pepper, sugar, and Tabasco sauce and add rest of broth and coconut milk. Serve with chopped cilantro.

Ease of Preparation: Easy

Preparation Time: 20-25 min

Cook Time: 40-45 min

Servings: 8

Recipe By: Bekk Luce

From:  The Mermaid Cafe
Used with permission of The Mermaid Cafe