Recipe Courtesy of Michael Anthony’s V is for Vegetables Cookbook
Perfect for your Easter celebrations this weekend, this bright orange bowl of yummy carrot soup has several layers of complimentary flavors. Carrots, yes–but also sauteed fennel, onions, and garlic. A splash of orange juice as well, which is always a great addition to any dish that involves carrots and/or fennel. The liquid for the soup can be veggie stock, water or even chicken stock: dealer’s choice. And we’re not done yet! A touch of fragrant coconut milk added right into the milk before everything is pureed to smooth adds an unexpected creaminess and flavor. Top each bowl with some diced red radishes and some fresh herbs, if desired.
(To view this recipe, click on the blue title of the above post*)
‘Carrot Soup with Coconut Milk’
Ingredients:
- https://www.vegetariantimes.com/recipes/carrot-soup-with-coconut-milk
- (* I added some snipped fresh chives to the top of the soup as well)
Directions:
Tagged: carrot soup, carrot soup with coconut, carrots, coconut milk, fennel, garlic, Michael Anthony, onions, orange, orange juice, radishes, stock, V is for Vegetables
Looks yummy!
…and healthy! I loved the smooth soup topped with the crunchy, peppery veggies. Great contrast in textures.