there are some days that have a particular mission of pointing to things.
they will call you to pause on the afterlife of a crayon.
they will unearth a treasure from the riprap of routine. you will wonder what it means.
it means to wonder.
carrot soup with ginger and coconut milk, for any day
this soup, with all of eight simple ingredients and an even simpler preparation, is pure magic.
(serves 8)
3 tablespoons olive oil
2 yellow onions, medium diced
2 stalks celery, medium diced
3 medium garlic cloves, minced
2 inches fresh ginger, peeled and minced until you have 1 tablespoon of minced ginger
4 lbs carrots, peeled and cut into 1 - 2 inch lengths
2 quarts chicken stock, low sodium store bought or homemade
15.4 ounces unsweetened coconut milk (1 can)
heat the olive oil in a large pot over medium heat. add the onions and celery once the olive oil is shimmering. season with a little salt and pepper. cook for 7 - 10 minutes, until the onion and celery have softened (adjust the heat if they are browning too quickly). add the garlic and ginger and continue to cook for 2 - 3 minutes more, taking care not to burn the garlic and ginger (stir frequently).
add the carrots and enough chicken stock to cover the carrots. bring to a boil and then reduce the heat to a gentle simmer. cook for 30 - 40 minutes, until the carrots are tender throughout. stir in the coconut milk.
puree the soup in batches using a blender. add a little water if you desire a thinner consistency. once all the soup is pureed, return it to a pot over gentle heat to bring it back to hot. taste. add more salt and pepper if desired. serve immediately.