a bag of sunshine. In the greige that is the Seattle winter the brilliant color and flavor of this dish brings a smile to my face. 😊
Turmeric, carrots, and squash are responsible for this sublime soup. The coconut milk adds creamy texture and tropical notes to the dish. Ginger and chili oil bring some pizzazz. Depending on how much you use might bring tears to your eyes.
- Carrots, 6-7 peeled and cut into thirds
- Squash, 1 medium
- Garlic, 2-3 cloves
- Shallot, 1 large dice
- Cumin, 2T
- Turmeric, 4T
- Coconut milk, 1 can
- Stock, 3-4 cups
- Cilantro for garnish
- Chili oil for garnish
Sweat the garlic, shallot, ginger, and in a large pot. Quarter the squash, remove the seeds, roast until soft. Scoop the flesh into the cooking pot. Add the cumin, turmeric, and coconut milk. Cover with stock. Allow to simmer for 45 minutes. Test veg for tenderness. Blend until smooth. Add stock to adjust consistency.
Garnish the bowls with sprigs of cilantro and a swirl of chili oil. Keep a box of tissues on hand in case things get a little messy.