Make Ahead

Bali in a Bowl

February 13, 2011
2 Ratings
  • Serves 4-6
Author Notes

My inspiration for creating this soup was LiztheChef's Creamy Carrot-Ginger Soup. It was my first carrot soup ever and I loved it. I highly recommend it. Then I wondered how I had gotten to this stage of my life and just now trying carrot soup. So I started to play with different flavor combinations. I've been experimenting with coconut milk lately, so that became a key flavor component for the experiments. I recently had cucumbers with a coconut milk - Thai green curry sauce, so in went the Thai green curry. It needed a little acid in the end, so enter lime juice. Result: if they serve carrot soup in Bali, this is what it might taste like. - ChezSuzanne —TheWimpyVegetarian

Test Kitchen Notes

ChezSuzanne has created a delicious soup with sunny tropical flavors. I loved how the recipe takes a few supermarket ingredients and combines them to create a harmonious dish that is simple enough for lunch yet sophisticated enough for a dinner party. The carrots infuse the soup with a vibrant color and an earthy sweetness. The lime adds a bright splash of citrus, the curry paste gives a jolt of heat, and a small amount of coconut milk and brown sugar amp up the sweetness just a notch. The resulting dish is smooth and creamy, but not too rich; bursting with flavor, but not at all heavy. Delicious! I look forward to making this soup again. —cookinginvictoria

What You'll Need
  • 2-3 tablespoons grapeseed oil
  • 1 pound carrots, peeled and sliced into 1/8" thick disks
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 4 teaspoons fresh ginger, peeled, finely chopped
  • 5 cups freshly made vegetable broth
  • 8 ounces russet potatoes, peeled, chopped
  • 1 tablespoon brown sugar, packed
  • 1/2 cup coconut milk
  • 2 tablespoons Thai green curry
  • Juice from 1 lime
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon white pepper
  1. Heat the grapeseed oil in a pot large enough to cook the soup. Add the carrots, celery, onion and ginger and toss well until coated with the oil. Saute until starting to soften, about 10-15 minutes.
  2. Add the veggie stock and bring to a simmer. Simmer for about 10 minutes and add the potatoes. Simmer for another 5 minutes or until the veggies are all tender.
  3. Put the soup into a blender in batches and puree until completely smooth. Pour back into a pot and add the brown sugar, coconut milk, green curry and lime. Add the salt to taste and white pepper.
  4. Serve warm and enjoy!

See what other Food52ers are saying.

  • dymnyno
  • boulangere
  • AntoniaJames
  • wssmom
  • drbabs

26 Reviews

dymnyno May 20, 2013
I have been on a carrot kick lately and this is the logical next step. It sounds delicious and I don't know how I missed it the first time you posted it.
Thanks Mare! I'm just so grateful for these contests so that I can find all the recipes I've missed the second (or more) time around :-).
boulangere September 29, 2011
Wow. Deep, complex layers of flavor here. I can almost taste it off the "page."
TheWimpyVegetarian September 30, 2011
Thanks so much! It was during my coconut phase where I was trying coconut with so many things. The combo of the coconut milk, green curry and lime was so good with the ginger and carrot. Let me know if you try it!!
AntoniaJames March 10, 2011
CS, if you didn't have green curry paste, what would use instead here, especially if you knew that for health reasons, someone eating it could not eat spicy peppers (i.e., you couldn't substitute a fresh jalapeno or any other kind of chili)? Could I just use my standard very-not-spicy curry powder, perhaps with a bit of lemongrass and/or mint? Am thinking Thai basil here, too, might be very nice, and I have some I should use soon . . . . I hope to make this today!! Thanks so much. ;o)
TheWimpyVegetarian March 10, 2011
I love your ideas (as usual)!!! The Thai basil would be beautiful with it, I'm thinking. Curry powder is going to bring a different flavor it, but one that I think would work well with the other flavors and definitely would add the (inspired) idea of lemongrass. It will definitely change the flavor a bit, and I would love to hear what you think!!!
wssmom February 28, 2011
Oooolala! I think you just saved me round-trip airfare to Bali!
TheWimpyVegetarian February 28, 2011
Hey thanks, wssmom!! I hope you have a chance to try it! I love so many of the entries in this week's contest!!
drbabs February 27, 2011
also love!
TheWimpyVegetarian February 27, 2011
Thanks drbabs! I've got my eye on your compote. It looks so good!
TasteFood February 27, 2011
Wonderful recipe, Susan!
TheWimpyVegetarian February 27, 2011
Thanks Lynda! Let me know if you try it!
gingerroot February 27, 2011
This sounds really amazing!
TheWimpyVegetarian February 27, 2011
Thanks so much gingerroot!! Love to hear your thoughts if you make it!
Midge February 25, 2011
This sounds incredibly delicious!
TheWimpyVegetarian February 25, 2011
Thanks so much, Midge! If you try it I'd love to hear your thoughts!
hardlikearmour February 25, 2011
I love the name of this soup, and the ingredients used sound incredible. Oh how I wish I were in Bali!
TheWimpyVegetarian February 25, 2011
Oh man, me too! I've never been to Bali, but would go in a heartbeat! For now, I just eat this soup and close my eyes :-) And thanks for your supportive comments, hardlikearmour!!
TiggyBee February 25, 2011
This is really lovely!
TheWimpyVegetarian February 25, 2011
Thanks TiggyBee! I've made it a few times now, and it never lasts for long.
TiggyBee February 25, 2011
Been to Bali, like your recipe better!
TheWimpyVegetarian February 25, 2011
What a really nice thing to say! But I still would love to go to Bali :-)!! Someday....
Lizthechef February 25, 2011
Say, I totally missed this when you posted - thanks for enjoying my soup, which you have elevated with your great recipe!
TheWimpyVegetarian February 25, 2011
Thanks Liz! I'm glad to see your soup here too! I don't know that I elevated anything, but rather took a left turn somewhere along the way and kept going with it :-)
Sagegreen February 19, 2011
Just beautiful!
TheWimpyVegetarian February 21, 2011
Thanks, sagegreen!