Small Plate

Both of my kids love carrots. We grew them in Oakland last year and they were picked and eaten straight from the earth when I wasn't looking. They really love them.  So when I was pouring over some of our new cookbooks over the long weekend and I found a recipe for carrot soup made with coconut milk and vegetable broth I knew we'd have to make it. The recipe comes from a book called Grow It, Cook It With Kids.  One of us, we're not sure who, got it for Christmas this year.  It's full of information for kids on how to plant their own garden, harvest, and prepare the fruits and vegetables. They learn about growing seasons, important knife skills, and basic cooking technique. You should check it out. Oh, and the soup was delicious!  If you omit some of the broth it would make a wonderful puree to serve with fish, and I'm betting babies would love it too. Recipe below.

Carrot+Coconut Soup

Adapted from Grow It Cook It, With Kids

Serves 4-6


2 lbs carrots

1 onion

1 clove of garlic (skin on)

Olive oil for drizzling

14 oz can of coconut milk

2 cups of vegetable broth 

Fresh herbs for garnish

Preheat oven to 350 degrees

Peel carrots, cut into large pieces. 

Cut onion into wedges, put both on a sheet pan with the clove of garlic and drizzle with a little olive oil.  Roast for 30 minutes. Allow to cool slightly, then add to a food processor with 1/2 of the coconut milk. Puree until smooth.  Transfer to a stock pot over medium heat, add the remainder of the coconut milk, the broth, stirring until fully incorporated, and to desired consistency, adding more broth for a thinner soup.