Thai-inspired soup, thickened slightly with rice and laced with spices.  The coconut milk and arrange marry well with the carrot’s sweet herbal flavor.

Ingredients:

1 tbsp vegetable oil

1 yellow onion, chopped into 1/4 inch dice

2 cloves garlic, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground cayenne pepper

1/8 tsp ground cardamom

2 tbsp white basmati rice

1 lb carrots, peeled and cut into 1/8″ thick slices

4 cups water

1/2 tsp salt

1/2 tsp brown sugar

4 quarter sized slices peeled ginger root

1 stalk lemongrass, tender part only, peeled and thinly sliced crosswise (about 3 tbsp)

1/2 cup coconut milk

1 cup freshly squeezed orange juice

1-2 tbsp freshly squeezed lemon or lime juice

4 tbsp chopped fresh chives or cilantro, for garnish

Heat the oil in a heavy 3 quart stockpot over medium heat and add the onion.  Cook, stirring for 2 – 3 minutes, until softened.  Add the garlic and spices.  Reduce the heat to low and cook for 5 minutes longer, then add the rice and continue cooking for 2 – 3 minutes.

Add the carrots to the pan and increase the heat to medium.  Cook, while stirring , until the carrots are coated with the spices.  Lower the heat and cover.  Sweat the carrots, stirring occasionally, for about 15 minutes.  Add the water, salt, brown sugar, ginger, and lemongrass and bring to a boil.  Reduce the heat and simmer for 30 to 40 minutes, or until the carrots are soft.  Remove and discard the ginger.  Add the coconut milk and orange juice and simmer for 2 minutes.  Set aside and allow the mixture to cool for a few minutes.

Puree the carrot mixture in batches in a food processor or blender.  Strain back into the pan.  Reheat, and adjust seasoning with the lemon juice.  Serve hot, sprinkled with chives.

Adapted from Jump Up and Kiss Me, Spicy Vegetarian Cooking, by Jennifer Trainer Thompson

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