With a little delay in posting as a result of travelling to the Pacific Gulf Islands for my birthday week, for this extra Special Dish for the Week that is close to being in paradise, I make another “Lunch in Paris” inspired recipe:
Creamy Carrot Soup
As I plan to travel with some of the soup to share it for our meals with my travel companion and Island host, I opt for a vegetarian version of the soup, using lentils for the base, while the recipe calls for chicken broth.
The secret ingredients of this soup are TLC and one cashew nut for that extra special touch!
The other ingredients include:
- red lentils, pre-soaked and cooked in the main soup pot (alternative to bone broth for a vegetarian version of this soup)
- coconut oil, for sautéeing the onions
- onions, coarsely chopped
- garlic, minced
- ginger, finely chopped
- finely shredded wakame
- carrots, diced
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp sea salt
- 1 cup coconut milk
- broccoli flowerettes, finely chopped and added raw as garnish
- cilantro as garnish
- black sesame seeds as garnish
I use my hand blender to purée the soup, adding extra coconut milk to obtain the desired consistency.
I try a little of the soup for my evening meal before heading out for my birthday week trip with more of the soup in a jar, packing the broccoli flowerettes, cilantro and black sesame seeds to assemble as garnish.
Naturally, I serve it with a glass of red wine and flowers!
The soup is delicious and hardy, and tastes even better during the week when enjoyed with my host after frolicking around in the Island outdoors—and as the first course to my birthday week feast of smoked mackerel and olive oil and balsamic vinegar dipped artisan bread.
Meal ideas & recipes from “Lunch in Paris” book.