Bali in a Bowl

By TheWimpyVegetarian
February 13, 2011
26 Comments
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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

Food52 Review: 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

Serves: 4-6

  • 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!

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