If you like Pina Coladas and getting caught in the rain you will love this soup. If you don’t like those things and do not know the song I am quoting, you will also like this soup, but you might want to listen to more music from the seventies. So here’s the deal with this soup – we started with a traditional carrot soup and decided to go a little nuts with it. We threw in some exotic spices, tossed in some honey, coconut milk, and other surprises. And out popped this baby. Oh what a sweet and spicy baby it is. But it isn’t a baby. It’s a soup. That you’ll like. A lot. So toss on your grass skirt and coconut bra (men too! You know you own one! You hid it in your sock drawer…), and dance around your apartment with a bowl of this soup. Or your office on casual Friday.
Ingredients (in no particular order): carrots, curry, coriander, cumin, red pepper flakes, olive oil, garlic, ginger, onion, celery, homemade vegetable stock goodness, sherry, honey, coconut milk, cilantro, salt, pepper
Soup type: Pureed
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For me, this is a “5-spoon-yummy soup.” Usually I prefer the texture of chunky-style soups more than that of smoother ones. But I love the well-rounded, full-bodied flavor of this smooth, slightly sweet and spicy soup, and that of the Jamaican Me Crazy Sweet Potato Soup (another coconut milk-containing soup). In fact, I probably could alternate eating them on consecutive days for a long time before getting bored. Today, I ate and greatly enjoyed a quart of this soup at one time; so, I’m definitely “hooked” on its wonderful blend of ingredients.
the soup was absolutely fantastic. i absolutely loved it — especially the vegan creaminess of the coconut milk. it bordered on too sweet, so i would vote for that to be slightly less. still, one of the best soups i’ve ever had. ever.