August 18, 2011

Carrot Soup with Coconut and Lime

Have you ever heard of purple carrots?

No. Me neither.

Apparently, carrots come in a multitude of colors. This is information I did not know.

I wish someone could've given me a heads up. To think I've spent my whole life eating plain old orange carrots.

My food box did me good this week. Peaches, nectarines, cherries, blueberries, and purple carrots.

True story, my purple carrots had been sitting in my fridge for a couple of days and started to wilt.

You can avoid wilting your carrots by cutting the tops off right away. The leaves are greedy and pull water and nutrients away from the plant. duh. Problem solved.

I cut the tops off my carrots and immersed them in ice cold water for 12 hours. They came back to life. This was good news.

I took my crisp, modern, fashionable purple carrots, paired them with a few of their cousins, the orange carrot, and made some soup.

I added some coconut milk, apples, lime juice, and spices. I'm not gonna lie, a total flavor explosion in my mouth.

I experience these same symtoms whenever I eat a  salted carmel brownie. Magical.

It's amazing how the ingredients in this soup pair together. It's like it was just meant to be.

Once, I went to a super swanky party. Someone poured me a glass of wine. It was mediocre at best.

Someone told me to eat some chocolate. I said ok. duh.

This wine went form tasting ok to amazing. All with a little help from chocolate.

Flavor pairing is a wonderful thing.

I once paired a fruit salad with a Hefeweizen. Totally works.

Gosh, look at these cute carrots.

Some people are photogenic. Me, I'm not so photogenic. Unless I've been drinking, then I own it.

Onions. Not so photogenic. Carrots. They've got it goin on. Never a bad shot.

So, today I not only discovered purple carrots, but I also discovered that purple carrots can be orange on the inside.

I once knew this girl that ate so many carrots she turned orange. To think, she could have turned purple!

[Print Recipe]


1 tbsp butter
1 onion, diced
2 garlic cloves, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp coriander
2 tbsp ginger, chopped
1 granny smith apple, peeled and cubed
2 cups carrots, chopped
6 cups broth
14 oz can of coconut milk
1 lime


1. In a large pot, fry the onions, garlic, and butter until the onions are translucent and soft {5 - 10 minutes}, on medium heat.

2. Add the salt, pepper, nutmeg, and coriander to the onion mixture. Continue cooking for 1 - 2 minutes.

3. Add the ginger, apple, and carrots.

4. Next, add the broth. Bring to a boil then reduce heat. Simmer for 30 minutes, or until carrots are soft.

5. Puree the soup with an immersion blender or a regular blender.

6. Return the pureed soup to the large pot. Add the coconut milk and lime juice and stir.

7. Simmer for 15 minutes.

8. Served with chopped cashews.


  1. it's amazing in my 30 yrs of existent this is the first time that I knew that there's a purple carrots...

  2. Wow, those are super awesome carrots! Might just have to make this for the inlaws tonight.

  3. Those are the most awesome carrots I have ever seen. EVER!