Recipe

Bali in a Bowl

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Photo by ChezSuzanne

This recipe was entered in the contest for Your Best Carrot Recipe

This recipe was entered in the contest for Your Best Root Vegetable Side
cookinginvictoria's Testing Notes: ChezSuzanne has created a delicious soup with sunny tropical flavors. I loved how the recipe takes a few supermarket ingredients and combines them to create a harmonious dish that is simple...
ChezSuzanne has created a delicious soup with sunny tropical flavors. I loved how the recipe takes a few supermarket ingredients and combines them to create a harmonious dish that is simple enough for lunch yet sophisticated enough for a dinner party. The carrots infuse the soup with a vibrant color and an earthy sweetness. The lime adds a bright splash of citrus, the curry paste gives a jolt of heat, and a small amount of coconut milk and brown sugar amp up the sweetness just a notch. The resulting dish is smooth and creamy, but not too rich; bursting with flavor, but not at all heavy. Delicious! I look forward to making this soup again.

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Chef
ChezSuzanne's Notes: My inspiration for creating this soup was LiztheChef's Creamy Carrot-Ginger Soup. It was my first carrot soup ever and I loved it. I highly recommend it. Then I wondered how I had gotten to...
My inspiration for creating this soup was LiztheChef's Creamy Carrot-Ginger Soup. It was my first carrot soup ever and I loved it. I highly recommend it. Then I wondered how I had gotten to this stage of my life and just now trying carrot soup. So I started to play with different flavor combinations. I've been experimenting with coconut milk lately, so that became a key flavor component for the experiments. I recently had cucumbers with a coconut milk - Thai green curry sauce, so in went the Thai green curry. It needed a little acid in the end, so enter lime juice. Result: if they serve carrot soup in Bali, this is what it might taste like. - ChezSuzanne

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Serves 4-6

2-3 tablespoons grapeseed oil Ask a question about this ingredient

1 pound carrots, peeled and sliced into 1/8" thick disks Ask a question about this ingredient

3 stalks celery, chopped Ask a question about this ingredient

1 medium onion, chopped Ask a question about this ingredient

4 teaspoons fresh ginger, peeled, finely chopped Ask a question about this ingredient

5 cups freshly made vegetable broth Ask a question about this ingredient

8 ounces russet potatoes, peeled, chopped Ask a question about this ingredient

1 tablespoon brown sugar, packed Ask a question about this ingredient

1/2 cup coconut milk Ask a question about this ingredient

2 tablespoons Thai green curry Ask a question about this ingredient

Juice from 1 lime Ask a question about this ingredient

1 teaspoon kosher salt or to taste Ask a question about this ingredient

1/2 teaspoon white pepper Ask a question about this ingredient

Heat the grapeseed oil in a pot large enough to cook the soup. Add the carrots, celery, onion and ginger and toss well until coated with the oil. Saute until starting to soften, about 10-15 minutes.
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Add the veggie stock and bring to a simmer. Simmer for about 10 minutes and add the potatoes. Simmer for another 5 minutes or until the veggies are all tender.
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Put the soup into a blender in batches and puree until completely smooth. Pour back into a pot and add the brown sugar, coconut milk, green curry and lime. Add the salt to taste and white pepper.
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Serve warm and enjoy!
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24 Comments on Bali in a Bowl

boulangere added 8 months ago

Wow. Deep, complex layers of flavor here. I can almost taste it off the "page."

ChezSuzanne added 8 months ago

Thanks so much! It was during my coconut phase where I was trying coconut with so many things. The combo of the coconut milk, green curry and lime was so good with the ginger and carrot. Let me know if you try it!!

AntoniaJames added about 1 year ago

CS, if you didn't have green curry paste, what would use instead here, especially if you knew that for health reasons, someone eating it could not eat spicy peppers (i.e., you couldn't substitute a fresh jalapeno or any other kind of chili)? Could I just use my standard very-not-spicy curry powder, perhaps with a bit of lemongrass and/or mint? Am thinking Thai basil here, too, might be very nice, and I have some I should use soon . . . . I hope to make this today!! Thanks so much. ;o)