Last week when Cameron noted that I don’t like soup. My initial response was that of course I like soup. Who doesn’t like soup beside my friend Linsay? (Mixed and/or chunky ingredients gross her out.)
As I looked over the many recipes featured at this blog, I have to admit Cameron has a point, though. Asian recipes and sweets seem to be my go-to foods when it comes to blogging, and since I blog about what I cook and bake, soups have taken a back seat to flashier food experiments.
To correct this soup-making oversight, I scoured the many online recipes I receive from Vegetarian Times. I’ve been a long-time subscriber of their magazine, but even if you don’t purchase a subscription, you can still access many recipes at their website.
Recently I tried my hand at a sweet and spicy bisque filled to the brim with Thai-friendly flavors. The only change I’ve made to the recipe was cutting the lime juice. Though lime juice is common in Thai cuisine and a favorite ingredient for me, I think it overpowers the creamy coconut.
An added bonus to this soup: it’s vegan and gluten-free, so you can whip up a batch to share with omnivores and stringent plant-based diet friends.
Since it’s a relatively light soup, you might use this as a first course in a meal. If you go that route, I recommend my Vietnamese Shrimp and Quinoa Salad or Cucumber Salad with Peanut-Lime Vinaigrette.
Thai-inspired Sweet and Spicy Carrot Bisque (adapted from Vegetarian Times recipe)
1 Tbs. canola oil
1 medium yellow onion, diced (1 cup)
1 tsp. plus 1 pinch salt
2 Tbs. minced fresh ginger
1 Tbs. curry powder
1 pinch cayenne pepper
4 large carrots, peeled and cut into ¼-inch rounds (4 cups)
1 ripe banana, peeled and sliced
1 13.5-oz. can light coconut milk, divided
1. Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1 to 2 minutes, or until fragrant. Add curry powder, cayenne, and 1/4 cup water. Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.
2. Add carrots, banana, 1 tsp. salt, and 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.
3. During the last ten minutes of the soup simmering, place 3/4 cup of the coconut milk in small saucepan over medium-high heat and simmer for 10 minutes or until reduced by half. Remove from heat.
4. Purée soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk.
5. Ladle soup in bowls, and swirl 11/2 Tbs. coconut milk reduction into each serving.