Spicy Carrot Soup with Kaffir Lime Leaves and Coconut

I made this yummy soup, from Amy Chaplin's At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well, for Françoise, Ethan and two friends and everyone raved about it. I used beautiful carrots from Kingston's Patchwork Gardens. I left out the chili and cayenne (for Françoise and our friends) but offered chili flakes and Sriracha when serving. I ended up adding a fair amount of salt and some pepper for taste. I only remembered to take a photo after I had eaten some of the soup so it does not look as pretty as it should (with the drizzled coconut milk). By the way, this cookbook won a James Beard Foundation Award for Excellence and I can see why!

The PDF includes a separate page from the cookbook with the recipe for homemade curry powder. (I halved the recipe.) I do not have an electric spice grinder but our Vitamix blender did the job.

[PDF of recipe]

02 September 2016