Coconut Curry Carrot Soup with Cucumber-Peanut Relish is a colorful, velvety bowl of sweet and spicy, Asian inspired flavors.
- 2 Persian cucumbers (cut into ¼‑inch dice)
- ½ cup roughly chopped roasted peanuts
- 2 tablespoon candied ginger (cut into 1/8‑inch dice)
- 2 tablespoon minced fresh cilantro
- 2 tablespoon olive oil
- 2 tablespoon toasted coriander seeds
- ½ large onion (chopped)
- 1 (3‑inch) piece fresh ginger (peeled and chopped)
- 2 tablespoon sweet curry powder
- 1 tablespoon chili paste (or to taste)
- 3 clove garlic (peeled and chopped)
- 3 anchovy fillets (optional)
- 1 teaspoon lime zest
- ½ teaspoon kosher salt (plus more as needed for seasoning)
- 3 pound carrots (peeled and chopped)
- 4 cup chicken or vegetable stock
- 2 cup water
- 1 tablespoon brown sugar
- 1 (14oz) can coconut milk
- 3–4 tablespoon lime juice to taste
- white pepper (as needed for seasoning)
Make the relish: Combine the cucumber, peanuts, candied ginger, cilantro, in a small bowl. Season with salt and set aside.
Make the soup: Heat the oil in a Dutch oven set over medium-high until shimmering. Add the toasted coriander seeds, onion, fresh ginger, curry powder, chile paste, garlic, anchovies (if using), lime zest, and salt. Cook, stirring often, until the onions begin to caramelize and the mixture gets pasty, about 3 minutes. Add the carrots, broth, water, and sugar; bring to a boil. Lower the heat to a simmer, then cover the pot and continue to cook until the carrots are very tender, about 30 minutes.
Remove the soup from the heat and allow it to cool slightly, then use an immersion blender to puree the soup until smooth. If you need to add a little water to get the mixture moving that’s fine. You may alternatively work in batches to carefully puree the soup in a blender or food processor. Once smooth, push the soup through a sieve or tamis and return it to the saucepan. Discard the solids in the sieve. Stir in the coconut milk and lime juice, adjust consistency with a bit more water if necessary, then return the soup to a simmer. Season the soup with salt and white pepper. Ladle the soup into bowls, garnish with cucumber relish.