If you live anywhere near the D.C. metro area, you’re probably looking at the title of this post thinking, “Bless her heart; she decided to give us a soup recipe today after we spent the past four or five days in 90+ degree heat with 70 to 80% humidity. That move must be playing games on her.” And I may or may not agree with you on that…the boxes seem to never empty fast enough right now. (But there is progress, progress, steadily, which must be good, right?)
Before you completely convince yourself that I’m off my rocker today, let me tell you something about this soup. You ready?
This soup is magic. Want to know why?
Because it tastes equally delicious served hot or cold. It’s like that one, all-purpose purse that you can carry regardless of whether it’s winter or summer; timeless and constructed with solid foundations. I know this because I ate it both ways many times last week and honestly don’t know which way I like better. I think my answer would depend on the weather, like most things in life.
Going along with the magic theme, if this recipe were a magic trick, it would be the one in which a woman who lays inside of a box gets sawed in half and then mystically gets put back together. In one half of the box, you have the rainbow carrots; the legs of the soup. They are the base and provide a solid foundation.
In the other half of the box, you have the jalapeño, celery, onion, and garlic; they are just as important and lift the earthiness of the carrots up with their bright, sweet and slightly spicy flavors.
The magic spell, or the wave of the wand that leads to the two boxes coming together, is the potion that’s created when creamy peanut butter, chili garlic sauce, veggie stock and a dash of fish sauce all combine. The synthesis of these flavors pull together the disparate sections of the box and lead to a full, wholesome, and surprisingly beautiful soup.
It is super healthy, dreamy, creamy, Thai-inspired and just fabulous. This comes together in about 30 minutes using only one pot and one blender. I used my immersion blender here, but feel free to use a stand if that’s what you have (just make sure it can puree or blend really well).
I topped mine with extra chili garlic sauce, black pepper and fresh basil and ate some crunchy bread on the side for a light lunch. I think creamy Greek yogurt, coconut milk and chopped peanuts would be delicious additions, too. Oh, and a spritz of fresh lime juice – can’t forget that!
Deborah and Tina are hosting the link-up again this week, so please check out what other bloggers have posted on their sites. Next week, I’m going to be help out with managing the link-up which should be a fun and new experience for me.
Have a fabulous Monday – if you’re in need of a little magic this week, I think you’ve found it here. And if you’re as big a fan of rainbow carrots as I am this season, you should see my Cauliflower and Rainbow Carrot Quinoa Salad with Tahini Dressing.
- 1 tablespoon coconut oil
- 1 pound rainbow carrots (about 8), rinsed or peeled and sliced
- 3 cloves garlic, minced
- 2 stalks of celery, sliced
- 1/2 of a large yellow onion, sliced
- 2 jalapeños, seeds removed and sliced
- 4 1/2 to 5 cups low-sodium vegetable stock (more liquid will result in a thinner soup)
- 1/3 to 1/2 cup creamy peanut butter (use more for a stronger peanut flavor)
- 1 to 2 tablespoons chili-garlic sauce (use more for more heat)
- dash of fish sauce, omit if vegan
- salt and pepper to taste
- Fresh basil (Italian or Thai basil works) or cilantro
- Extra chili-garlic sauce
- Fresh squeezed lime juice
- Plain Greek yogurt
- Coconut cream
- In a large, heavy-bottomed pot, heat coconut oil over medium heat. When pot is hot, add carrots and garlic and sauté for two minutes. Add celery, onion and jalapeños to the pot and let cook with the carrots for another three minutes.
- Season the vegetables with kosher salt (about 1 teaspoon), stir, and then add vegetable stock to the pot. Bring the liquid to a low boil and then reduce heat to low and simmer.
- After 15 to 20 minutes (the carrots should be soft), turn heat off and prepare to blend. If using a stand blender, carefully transfer the soup into the blender's base and puree until smooth. If using an immersion blender, cover the pot with a towel (to prevent splatters) and carefully blend the soup by hand. The soup should be mostly smooth when done, but not perfectly smooth.
- Add the peanut butter, chili garlic sauce and fish sauce and stir to combine into the soup. Blend again if needed to make it extra creamy.
- Taste, and add additional salt and black pepper if you desire. Separate into four bowls and top with your preferred toppings.
- Chili garlic sauce should be found in most grocery stores in the international or Asian foods aisle, in addition to any Asian market.
- Make sure to remove the seeds from the jalapeño! Leaving them in will lead to a much spicier soup, and also more bitterness. Also, wash your hands after removing the seeds to remove capsaicin from your fingers (prevents you from ending up with burning eyes or fingers later!).