coconut carrot soup with crispy shallots
{peeks out from under covers} Don’t come too close, friends, your girl has gone viral. And I don’t mean in the internet sensation tic-toc star sense, but rather the other less exciting, more contagious way. Cold and flu season has really brought the A-game this winter and so far we are Germs - 3, Meghan - 0.
Considering that Los Angeles winter is warmer than San Francisco summer (#actualtruestory), I thought I might avoid my usual winter routine of being a human petri dish for every last bug going around plus a couple bonus sinus infections to boot, but honestly that’s what I get for thinking. I promise I won’t ever do it again. I’ll stick to cooking and blabbing about it on the internet, and banish all thinking forever and ever amen.
So let’s chat about the only food I can stomach at the moment then, shall we? It’s the kind you could almost drink through a straw and would probably feed to a baby. Our cold and flu season savior, you know the one, Pureed Soup. A warm and sippable bowl of pureed soup may not cure what ails you - as evidenced by the fact that I made and consumed in their entirety not one but two pots of soup the week before this virus summoned me by my birth name directly to the seventh circle of hell - but it’s easy on the tummy and does an A+ job of keeping you from starving to death while the meds do their job.
And should you happen to retain the use of your tastebuds during your viral experience (or, you know, just crave soup while not being sick, in which case I’m sorry but I’m too jealous to talk rn) this particular soup will not leave you hanging! Exclamation point!
What starts off as a run-of-the-mill situation with carrots, onion, and butter is brought to its fullest potential with a little trip through Southeast Asia that adds coconut milk, ginger, Thai sweet chili sauce, and my favorite part of all, lemongrass. Mmm the lemongrass really makes the flavors sing here, so try try try your very hardest not to skip it if you can. (Whole Food definitely carries it, but I’ve also found it at most regular groceries too.) It adds an essential *zip* that cuts through the richness of the coconut milk (full-fat only, bbs) and brightens up the sweetness of the carrots with its singular ability to be both sharp and subtle at the same time.
As for toppings, the shallots are totally optional but definitely non-negotiable if you like a little crunchy intrigue on top. Plus you can make it in the microwave, yes really, the microwave! It’s nothing short of genius and I’m grateful to my fave cookbooking duo, Chrissy Teigen and Adeena Sussman, for making this quick crunchy shallot dream a reality. Cilantro is def the way to go for herby toppings, and even a small drizzle of chili oil will bring a sinus-clearing level of heat, but even with no toppings at all, sipped lukewarm from a mug, this soup is a healthy hug in a bowl and a certain reprieve from the worst of winter.
Coconut Carrot Soup with Crunchy Shallots, adapted from Cravings, Hungry for More
Serves 4 bowls or 6 cups
4 tablespoons butter
1 small yellow or white onion, chopped
1 lb orange carrots, roughly chopped
Kosher salt
Freshly ground black pepper
2 cups low sodium broth, chicken or vegetable
1 (13.5 oz) can full-fat coconut milk
1 stalk fresh lemongrass (or two pieces if the package is pre-cut)
1-2 teaspoons freshly grated ginger (from a one-inch piece)
1-2 tablespoons Thai sweet chili sauce (1 is perfect for me; original calls for 2)
Optional garnish: Chili oil, cilantro, sesame seeds, or crunchy shallots (recipe below)
In a medium pot, melt butter. Add onions along with 1 teaspoon salt and a few grinds of black pepper, and cook until onions soften, about 2 minutes. Add carrots and cook, stirring occasionally, until the onions are deep golden and the carrots have softened, about 20 minutes.
Add broth, coconut milk, lemon grass, and ginger. Bring to a boil, then reduce to a low simmer. Cover with a lid, leaving a crack for steam to escape, and allow to simmer undisturbed for 40 minutes. (If your stove, like mine, is shamefully bad at low and slow simmers, get the heat as low as you can and keep a closer eye on it to make sure the sides don’t burn.)
Remove from heat and stir in the sweet chili sauce. Remove the lemongrass, and blend until smooth using an immersion blender. Alternatively, you can do this in a stand blender, but make sure you leave the vent hole open at the top for the steam to escape and hold that lid on tight tight. Taste and adjust seasonings, adding salt and/or Thai sweet chili sauce as needed.
Divide into bowls, add your toppings of choice, and slurp your way to better health.
Crunch Shallots in the Microwave
Lightly garnishes 4 bowls
2 medium shallots (or 4 small), thinly sliced
2 tablespoons canola oil
Kosher salt
In a heatproof glass dish no larger than an 8x8 glass pan, toss sliced shallots in oil and smooth into an even layer. Microwave for 3 minutes and check for doneness. Toss lightly and redistribute again into an even layer. Microwave 2 minutes more. Continue to microwave in 30 second to 1 minute bursts (once the shallots begin to brown, use the shorter time) until all shallots are crispy and golden brown. Drain on a paper towel-lined plate and sprinkle with salt.
