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Spiced Purple Carrot & Coconut Soup

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Spiced Purple Carrot & Coconut Soup

Welcoming spring with one of the most vibrantly beautiful soups I’ve made in a while 💜 – Spiced Purple Carrot & Coconut Soup.

The desi purple-black carrot, called kaali gaajar (that literally means ‘black carrot’ in Urdu) makes a brief yet stunning appearance every winter. This purple carrot is the star of the show here and gives the soup its deep amethyst colour.

Spiced Purple Carrot & Coconut Soup

My Dad brought home some gorgeous purple carrots the other day and I set out to make the traditional digestive drink Kanji with them.

As I was slicing the carrots and staring in awe at their amazing colour and the intricate natural pattern on the inside, I decided I would make something else too with these rare beauties that would show off their colour to perfection.

Spiced Purple Carrot & Coconut Soup

Hence the idea for this pretty Spiced Purple Carrot & Coconut Soup came about. I decided to add coconut milk to the soup for richness and a more rounded flavour. Plus some of my favourite spices give it a pleasing intensity without any heat.

I’ve swirled some heavy cream and crushed a couple of my homemade Crispy Spinach Chips on top for contrast, both in terms of colour and texture. The garnish / toppings are totally optional though; the soup is wonderful on its own too.

Spiced Purple Carrot & Coconut Soup

I still cannot get over the bright hue of this soup. And it tastes pretty great. So I’ve frozen a few servings of my Spiced Purple Carrot & Coconut Soup that I can defrost, reheat and enjoy during the upcoming months.

A regular carrot can be substituted for the purple one when purple carrots are not in season for an equally yummy Spiced Carrot & Coconut Soup.

Spiced Purple Carrot & Coconut Soup

 

Spiced Purple Carrot & Coconut Soup

 

Recipe Type: Starter & Snack, Main
Author: Alice In Eatland
Prep Time: 10 Minutes    Cook Time: 20 Minutes    Total Time: 30 Minutes
Serves: 1

 

Spiced Purple Carrot & Coconut Soup – the flavour & nutrients of purple carrot, fragrant spices & creamy coconut milk make this a winner. Gluten free.

 

INGREDIENTS

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 tablespoon oil
  • 1 small onion, sliced
  • 2 large cloves garlic, sliced
  • 1/2″ piece ginger
  • 1 medium purple carrot, roughly chopped
  • 1/2 cup vegetable stock OR water
  • 1/2 cup coconut milk
  • Salt
  • Fresh milled black pepper
  • A little extra vegetable stock
  • A little extra coconut milk
  • Cream, to garnish (optional)
  • Crispy Spinach Chips, to garnish (optional; recipe here)

 

METHOD

  1. Put the cumin seeds and coriander seeds in a small pan and place over medium heat.
  2. Tilt the pan and swirl the seeds inside until they darken slightly and smell fragrant. Be careful not to burn.
  3. Remove from heat and crush coarsely, either with the back of a spoon or with a pestle and mortar. Set aside.
  4. Heat the oil in a pan over medium heat and add the onion, and garlic. Stir until soft and fragrant – no need to brown.
  5. Grate in the ginger and stir.
  6. Add the carrot pieces and the coarsely ground cumin and coriander.
  7. Give everything a good stir and pour in the stock or water and the coconut milk.
  8. Increase the heat to high and bring mixture to the boil, uncovered.
  9. When a rolling boil is reached, reduce heat to medium-low and let cook, partially covered, until carrot pieces are tender.
  10. Remove pan from heat, cool mixture to room temperature and then blend either in a blender or with a stick blender until smooth.
  11. Return soup to heat to warm up. Check for salt and add pepper if wished.
  12. Taste the soup. At this point you can add more stock and / or coconut milk depending on how the soup tastes to you – it’s all about personal taste and flavour preference so make adjustments accordingly.
  13. If more liquid is added, bring the soup to a boil, then lower the heat and simmer 5 minutes.
  14. When ready to serve, ladle warm soup into serving bowl.
  15. Drizzle cream on top if wished.
  16. Crush a few Spinach Chips lightly and place in a mound in the centre of the bowl. Enjoy.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

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Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes is a delicious and flexible combination. It can be had as either a light but satisfying snack when you’re feeling peckish but don’t want a full meal. And it also makes a not-too-heavy yet adequately filling entree at meal times as well. Plus it’s gluten free.

I am including this as a Valentine’s Day recipe. Yes. Folks, I understand that tomato soup and baked potatoes usually do not qualify as “special” meals and are certainly not classified as “romantic” by most people. And that’s okay.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

There are those who go the Grilled Oysters with Chilli Herb Butter, Filet Mignon and Chanterelle Duxelles Strudel way on 14th February. And then there are unsophisticated chow hounds like yours truly, that are very happy gobbling down comfort foods at the most romantic of occasions. This recipe will obviously appeal more to the latter on Valentine’s Day. And hopefully to everyone else on all other days of the year, haha!

This rustic soup and potato recipe can actually be a fun starter. In order for it to be that, serve the Roasted Tomato & Thyme Soup in small cups, heatproof glasses or mugs, wide enough so that the eaters can easily dunk their Fluffy Baked Potatoes into the soup before eating.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

Tomato soup and baked potato make a fantastic combination. But obviously both the Roasted Tomato & Thyme Soup and the Fluffy Baked Potatoes can be served on their own as well. I just feel they’re better together.

The recipe is really quite simple. Tomatoes, onions, garlic and thyme are seasoned, roasted in the oven and then blended into the creamiest soup ever. No cream required.

The fluffy baked potatoes have a texture that I can only describe as somewhere between a potato & cheese croquette and a cheesy potato soufflé, if that makes any sense. The addition of creme fraiche or sour cream and a little beaten egg gives the filling a lovely lightness. So, so good.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

The recipe has been loosely adapted from Sophie Dahl’s recipe – the cooking show was “The Delicious Miss Dahl” and I would eagerly await each new episode while living in London. I was totally in love with the series! So pretty – all flowers, vintage utensils and what not. Plus the soft spoken and beautiful Miss Dahl.

Both the Roasted Tomato & Thyme Soup and the Fluffy Baked Potatoes can be made a few days ahead and reheated before serving. Add a crisp green salad and maybe a decadent dessert to follow and you have quite a meal there.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

 

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

 

Recipe Type:    Starter & Snack, Main Meal
Author:    Alice In Eatland
Prep Time:    30 – 40 Minutes    Cook Time:    40 – 60 Minutes    Total Time: 1.5 Hours
Serves: 1 – 2

 

Roasted Tomato & Thyme Soup

 

Roasted tomatoes, onion, garlic & thyme blend to create creamy Roasted Tomato & Thyme Soup!

 

INGREDIENTS

  •  2-4 medium tomatoes (the ripest you can find), thickly sliced
  • 1 medium onion, peeled and thickly sliced
  • 4-6 garlic cloves, peeled and smashed lightly
  •  1 sprig fresh thyme or a few pinches of dried thyme
  • 2 tablespoons oil
  • Salt
  • Fresh milled pepper
  • A pinch of sugar
  • Water or vegetable stock, at room temperature
  • 1/2 a vegetable stock cube, crumbled (optional)
  • Cream to serve (optional)

 

METHOD:

  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Line a baking tray or flat oven proof glass dish with foil.
  3. Lay the tomatoes, onions and garlic onto the foil.
  4. Scatter the thyme all over, drizzle over the oil and season with salt and pepper.
  5. Bake uncovered until the vegetables look roasted and dehydrated and are beginning to darken in places. This can take anywhere from 20 minutes to an hour depending on your oven so keep an eye on your vegetables.
  6. Once done, remove the roasted vegetables from the oven and cool to room temperature.
  7. Put cooled vegetables into the jug of a blender with a little water or vegetable stock and blend until smooth.
  8. Pour the blended mixture out into a pan. Rinse out the blender jug with a little more water or stock and add to the pan.
  9. Add the sugar and also the crumbled vegetable stock cube into your pan, if using.
  10. Let soup come to a boil, stirring frequently. Check the consistency: add more water or stock if you need to thin it down a bit and let reduce if you prefer it thicker.
  11. Taste soup to see if it needs more seasoning.
  12. Pour soup into bowls, cups or a mug.
  13. Swirl a little cream on top before serving, if wished.
  14. Serve soup with Fluffy Baked Potatoes – dunk them into the soup before eating.

 

Fluffy Baked Potatoes

 

Twice cooked/baked cheesy & airy Fluffy Baked Potatoes like you’ve never had them before!

 

INGREDIENTS

  • 2-4 smallish to medium potatoes
  • 1-2 tablespoons butter, at room temperature
  • 2 teaspoons milk, at room temperature
  • 1/2 teaspoon fresh lemon juice or white vinegar
  • 2-4 tablespoons cream
  • 1-2 tablespoons cream cheese OR goat’s cheese OR grated cheddar cheese
  • Salt
  • Fresh milled black pepper
  • 1/2 of a small beaten egg
  • Chopped chives or other fresh herbs of choice

 

METHOD

  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Wash the potatoes.
  3. You can either cook the potatoes in plenty of water until soft but not over cooked.
  4. Or you can place the potatoes into your preheated oven and bake until they are cooked through.
  5. Stir the milk and lemon juice or white vinegar together in a small bowl and then stir in the cream. Set aside.
  6. When your potatoes are boiled or baked, slice each potato lengthwise into two.
  7. Carefully scoop out the potato pulp into a bowl, being careful not to let the potato skins/shells break.
  8. Mash the hot potato pulp with the butter until smooth.
  9. Give the sour cream a stir and stir into the potatoes followed by your cheese of choice, salt and black pepper.
  10. Taste the mixture to check if it needs more cheese or seasoning.
  11. Then stir in the beaten egg until smooth.
  12. Lastly stir in the chopped chives or other fresh herbs.
  13. Spoon the mixture equally into the potato skins/shells.
  14. Line a baking sheet or tray with foil and arrange the filled potatoes on it.
  15. Bake in your preheated oven until the filling looks a bit puffy and is browning in places.
  16. You can turn the grill on from above for a couple of minutes to brown the tops of the potatoes more. Keep an eye on them so they don’t burn.
  17. Remove the potatoes from the oven and sprinkle with extra chives or herbs right before serving.
  18. Serve Fluffy Baked Potatoes warm.