Prep 15 mins
Cook 50 mins
A Thai style soup from a new, hip teenage cookbook called Cooking Up a Storm, the teen survival cookbook. This is by Sam Stern. "What's usually hot but always cool? Soup!" This one is served hot.
- 4 tablespoons butter
- 1 onion, chopped
- 1 pinch salt
- 10 carrots, peeled, chopped
- 2 potatoes, peeled, chopped
- 1⁄4 cup fresh cilantro, chopped, recipe says handful
- 4 cups vegetable stock (even 3 cups water plus one cup chicken stock) or 4 cups use water (even 3 cups water plus one cup chicken stock)
- 1⁄2 cup coconut milk
- 1 orange, juice of
- 2 limes, cut into wedges
- Melt butter in heavy bottomed saucepan. Tip in the onion with a pinch of salt. Cook gently on low heat for about 5 minutes to soften without browning.
- Add carrots and potatoes. Stir. Cover and leave to sweat for 10 minutes.
- Add cilantro, stock or water or water and stock, coconut milk, orange juice, a squeeze of lime, and some salt and pepper.
- Bring to a boil, then reduce heat and simmer, covered, till the carrots are soft. This could take 30-40 minutes depending upon the size of the carrots.
- Let cool, then liquidize (liquify) in a blender until smooth. Reheat gently, stirring, and check seasoning. Serve with lime wedges for squeezing.
Wow, I halved this and got two very generous portions. The flavours blend together nicely without any one being too overpowering. Some might find this soup bland but as it came from a teens cookbook this is to be expected. For me this was thick, creamy and perfect but those who like things a little spicier try adding some red chilli flakes.