Growing up, there was an Irish restaurant my family would go to on occasion that had carrot soup. I fell in love on my first slurp and the rest is history. This is my take on the dish. I prefer a thicker, vegetable-heavy variety. If you are in more of a silky "Cream of Carrot Soup" type of mood, add a half cup of crème fraîche to the pot at the end, bring to boil and then simmer.
Carrot Soup Recipe (8 servings)
4 pounds of carrots, peeled and chopped
2 white onions, chopped
8 cups of chicken or vegetable broth
1/2 cup coconut cream
1 tablespoon brown sugar
1 tablespoon butter
1/2 tablespoon ground ginger
Salt & pepper to taste
Dill to garnish
Melt butter in a large stock pot. On medium heat, add chopped onion. Sweat onions until soft and translucent.
Add carrots and stir mixture. Cook for 7 minutes and then add broth. Bring to a boil and then cover and reduce to simmer. Continue to simmer for about 20 minutes, or until carrots are soft.
Transfer mixture to blender and puree in batches. Puree until smooth and of even consistency. Transfer back to stock pot and simmer.
Mix in half (1/4 cup) of the coconut cream and all of the brown sugar and ground ginger. Salt and pepper to taste.
Garnish with a small dollop of coconut cream, a sprinkle or sprig of dill and blue cheese toasts.
Blue Cheese Toasts Recipe
1 demi (half) baguette, sliced into 3/4 inch thick pieces
1 tablespoon butter
3 cloves garlic
2 tablespoons crème fraîche
1/4 cup blue cheese
1 tablespoon chicken broth or water
Sprinkle of salt
Heat oven to 350°F.
In a pan, melt butter over medium heat. Add garlic and salt, and sauté for 3 minutes.
Reduce to low heat. Add crème fraîche, blue cheese and broth (or water). Stir together until reaching a smooth consistency.
Spoon mixture on top of baguette slices and place face up on to a greased baking sheet. Place baking sheet in the oven, and bake for 7-10 minutes. Remove from oven once the toasts have achieved a nice browning and the blue cheese mixture is bubbly.
Allow to cool and use toasts to garnish the soup.