This soup is a far cry from the hearty soups of Anatolia, based as they are on lentils, bulgur and chickpeas and designed to be a meal in their own right. We eat a lot of soup in this house probably like most households in Turkey where soup is a staple. It is even eaten for breakfast in some areas although not in this household I hasten to say.
beautiful velvety carrot soup with a hint of Thai |
I like to offer soup as a starter for a dinner party and this one reminds me of my very recent odyssey to Australia as it comes from the fabulous cookbook Northern Beaches Cooks which I mentioned before for a marinated salmon dish. Since my return I have now made this soup no fewer than three times for friends as it has been a big success.
carrots are available in abundance: another reason for making this soup right now |
In the past I would have discarded this recipe as soon as I saw the exotic ingredient coconut milk but now, amazingly, at least in Istanbul, it is obtainable! It was exciting enough when fresh ginger hit the markets. It adds a new dimension to one’s culinary repertoire to find that more and more, we can find previously unimaginable items on our very own doorstep!
Ingredients for Elegant Carrot Soup
Serves 4 – 6
40g/2oz butter
5 medium carrots, peeled and chopped
1 onion, chopped
1 clove garlic, crushed
2 tsp mild curry powder
2 tbsp plain flour
2 tsp grated fresh ginger/zencefil
1 litre/4 cups good quality chicken stock
400ml/13.5fl.oz can coconut milk
Fresh coriander/kişniş to serve (a herb still not easily found here)
Method
· Melt butter in a large pan over medium heat. Add carrot, onion and garlic and cook, stirring frequently for 4-5 minutes or until vegetables have just softened.
· Add curry powder, flour and ginger and cook for a further minute.
· Stir in stock and coconut milk and bring to the boil. Reduce heat to low and simmer for 20 minutes or until vegetables are cooked.
· Process until smooth, season with salt and pepper and serve hot, topped with fresh coriander.
Afiyet olsun!
Tip: I recommend straining the soup at the end to ensure that velvety consistency.
Would you like to know which global cuisines ranked the most highly last year in terms of being searched for? According to BBC Good Food Magazine, in order, they were:
Chinese, Indian, Thai, Mexican, Spanish, French, and Italian.
And sadly, Turkish didn’t feature at all!
What a wonderful recipe!!!!
drooling here!!!
cheers,
DD
that looks wonderful! i love soups with coconut milk and fresh ginger.
Hi there,
I just came across your wonderful food blog. I love turkish food. I will try your carrot soup recipe. Looking forward to seeing more. Have a great weekend…Heidi
This looks wonderful. Is that a little creme fraiche drizzled on the soup in the photo?
Here it would have to be yogurt or cream! I only wish we could get creme fraiche! This pic comes directly from the cookbook which gave me the original recipe. It is a super book with fab pics.
Hi, where did you find the curry powder? Cos funnily enough my local (turkish)shop has coconut milk, but can't say I've seen curry powder. Thanks
I honestly can't remember! You know how it lasts for ages. I am sure you can find it at Carrefour or Migros? Can't you?? Köri?? I would be really surprised if it is hard to find ….
Just discovered your blog – Great recipe. We can get green curry paste in Bodrum now so I'm going to try this instead of curry powder
Hi there! It's amazing what you can find nowadays on the shelves! I expect this paste will work just fine to give just that little extra boost to the overall taste…. thanks for your comment and for stopping by my blog!
I love the obviously velvety texture of this carrot soup and the combination of ingredients. Thankfully, everything can be easily found here in the US, not so sure about if we can find this in the South of France. We call this herb coriander when it is in the seed or dried phase of the plants life and cilantro when its in its fresh phase like you show in your picture.
Since it is really new here, I did wonder what the difference was – thanks, Michel, for explaining! I too wonder if you can find the coconut milk, for example, in Sablet! Well, I expect not actually but maybe in Vaison?
Hi Claudia, Thanks for the carrot soup recipe. I already have ginger, and have put coconut milk on my grocery list!
Was looking for your email address, but don't have it. Would love a summer hotel recommendation for Assos if you have a moment. susan.b.narayan@gmail.com
Thanks! -Sue
will reply asap!!!
i think it must be my scottish genes! i hate sun and hot weather. i love gloom and fog and rain and darkness. or, maybe i am part vampire! i can never sleep if there is the slightest bit of light.
You are such a great follower! Thank you so much for that :))
The soup is visually stunning and anything that looks that good must simlpy be delicious. As to elBulli: When my children were very small they used the phrase "You dirty dog" when talking to a friend who received something they wanted. Claudia, you are a dirty dog :-). Have a great day. Blessings…Mary
Hmm, goodness, I liked the sound of this soup with curry powder and ginger, there is a nice edge to it and looks so beautiful! Many thanks for sharing Claudia!
Hi Özlem! So nice to read your comment as always! Thanks!
HI Claudia. I tried this soup, and it is delish. I used to make a similar one in South Africa using Butternut Squash instead of carrots. Also yummy. I wish we could get butternut in Turkey. THanks for the great recipes. I love your site.
Hi Unknown! you obviously live here too! Are you in Istanbul? I too wish we got butternut squash – I'm not all that familiar with it but we had it in Australia and I thought it was yum! Thanks for coming by my blog!