Recipe: Parisian Cafe Chilled or Warm Carrot and Coconut Soup

CHILLED OR WARM CARROT AND COCONUT SOUP

3 tablespoons unsalted butter
1 1/2 cups chopped onions
1 pound carrots, peeled and sliced about 1/4 inch thick
1 (14 ounce) can light coconut milk*
1 1/2 cups reduced-sodium chicken stock
1/2 teaspoon kosher salt plus more if needed
4 teaspoons fresh lime juice
4 teaspoons chopped cilantro, for garnish

In a large, heavy saucepan (with a lid), melt the butter over medium heat. Add the onions and saute, stirring often, until softened, about 4 minutes.

Add the carrots and stir and saute 4 more minutes.

Add the coconut milk, stock and salt, and bring the mixture to a simmer. Reduce heat to a gentle simmer, cover pot and cook until vegetables are very tender, about 25 minutes.

Puree the soup in a food processor, blender or food mill, and return the soup to the pot. Or use an immersion blender to puree the soup in the pot. Stir in the lime juice. Taste and season with more salt if needed.

If serving chilled, cool, cover and refrigerate at least 4 hours or overnight. Season soup with more salt if needed after it is chilled. (Chilled foods often require extra salt.)

If serving warm, serve soup as soon as it is made or cool, cover and refrigerate. (Whether serving chilled or warm, the soup can be prepared 2 days ahead; keep covered and refrigerated. Serve chilled or reheat and serve warm.)

TO SERVE:
Divide the soup among 4 serving bowls and garnish each serving with a teaspoon of cilantro.

*Light coconut milk is available in many supermarkets in the Asian section. Thai Kitchen and Coco Lopez are two available brands. Do not substitute cream of coconut, which is sweetened, for coconut milk, which is unsweetened.

Makes 4 servings
Source: Betty Rosbottom, Tribune Media Services, September 10, 2008