Creamy Vegan Carrot, Coconut and Lime Soup
Back in the day, my mother always used to tell me to eat my carrots for my eyesight. Clearly, I never listened because I’ve been wearing glasses for 40 years! I mean, I like carrots okay, but I don’t LOVE them. There’s no love affair between us. At least I didn’t make the same mistake with my kids. They LOVE carrots and they’ve got 20/20 vision to prove it! The lesson here? Always listen to mom.
Had I known that carrot soup could taste so good, maybe I would have eaten them more often. If I would have eaten this creamy, vegan soup with lime and coconut milk, I would have eaten carrots daily — the soup tastes just that good! But, there’s a secret ingredient: calamansi vinegar. Do allow me to fill you in!
Calamansi is a citrus fruit. Cultivated mainly in the Philippines, one can easily find them throughout Asia. A cross between a lime and an orange in flavor, it’s so refreshing. Thanks to this incredible vinegar from Vom_Fass, I can have a little of this citrus lover’s dream on a regular basis. Adding this vinegar, definitely gives the soup recipe an extra kick. If you don’t believe me, just ask the kids because it was all gone before I could seat myself at the lunch table. Enjoy!
Ingredients
1 lb of carrots, peeled and chopped and roasted
1/8 teaspoon ginger
1/8 teaspoon garam masala
1/i teaspoon turmeric
1/8 teaspoon coriander
1 can crushed tomatoes (optional)
1/2 can tomato paste (optional)
1 yellow onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 sprig thyme
1/8 teaspoon ground cayenne powder
1/8 teaspoon spicy paprika
5 cup(s) vegetable stock
3 bay leaves
1 tablespoon olive oil
1/2 tablespoon vegetarian margarine
2 tablespoons calamansi vinegar
Pinch salt and pepper to taste
1 cup, coconut milk (or almond milk)
1 tablespoon coconut butter
1 squeeze lime
A pinch of sugar
Cilantro leaves for garnish
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 20min
- Cook60min
- Meal Time Lunch
- Serves 6
Instructions
Roasted Carrots:
- Preheat oven to 400 degrees Fahrenheit. Place carrots on foil-lined baking sheet. Drizzle olive oil on carrots.
- Roast carrots for 25-35 minutes, until they can be easily pierced with a fork. Scoop up contents and place in a separate dish.
Prepare Soup:
- Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Add onions, shallots, garlic and sweat until translucent and soft.
- Pour in 1-2 cups vegetable stock. Add sweated vegetables, red lentils, thyme, paprika, carrots and tomatoes. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!)
- Season with ground cayenne, garam maasala ginger, calamansi vinegar, salt & pepper.
- Bring soup to a low simmer and cook for 20-25 minutes.
- Using an immersion blender or stand blender, add coconut milk and butter, and blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in pot and reheat to serve.
- Season and add a final splash of lime.
- Garnish with fresh cilantro leaves.
Mille-Feuille Peppers with Calamansi*
Preparation: 30 min
Cooking: 55 min
Serves: 4 people
Ingredients:
1 rectangular puff pastry roll
4 red peppers
1 small bunch of coriander
vomFASS Lausanne San Dominico extra virgin olive oil
200 g of homemade mayonnaise;
1 fillet of Calamansi Balsamic Specialty
1 jar of Calamansi vomFASS pearls
Paprika; salt and pepper
Directions:
- Preheat the oven to 220C (425 degrees F), wash the peppers and place them on a baking sheet covered with baking paper. Drizzle with San Dominico olive oil and cook for thirty-five minutes. Remove from the oven and let cool in aluminum foil.
- Preheat the oven to 185C (365 degrees F), place the pastry dough on a baking sheet lined with baking paper. Prick it carefully with a fork. Bake for twenty minutes. Remove from the oven, cover with a sheet of baking paper and crush the dough with another baking sheet. Let cool on rack.
- Garnish the mayonnaise with a specialty Calamansi vinegar and place in a piping bag. Cut the dough into small squares. Remove the skin from the peppers and cut them into strips. Drain them well. Season and add the chopped cilantro.
- Proceed with the preparation; start with squares of dough. Continue with the mayonnaise and the pepper. Repeat the steps. Sprinkle with paprika and garnish with Calamansi pearls.
*This Mille-Feuille recipe was created, prepared and shared courtesy of the chefs from vomFASS Lausanne
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