The rains have come to Oklahoma, and Autumn is almost here. I can’t wait to step outside, and feel the crispness in the air. After oh so many days of one hundred plus weather, I’m ready for sweaters. I’m ready for orange. I’m ready for earlier sunsets. I’m ready for dark beers.
So is Starbucks, which is probably why their Pumpkin Spice flavor has returned to stores everywhere.
Too soon in my estimation. I like pumpkin flavors, but Oklahoma still feels very much like Summer. Every year stores roll out their holiday and seasonally-themed merchandise earlier and earlier. In protestation of the Christmas wreaths that showed up in our local craft store next week, I’m avoiding fall flavors until it cools down significantly.
For your own education, a haiku on the glory of Thai Carrot Soup:
cardamom, nutmeg, chili
cool, sweet carrot soup
This soup is lovely served warm in later months, but now in the last dog days of summer it is suburb served right out of the fridge. Another lovely benefit? This soup is vegan and vegetarian friendly! As it seems that everyone knows someone who ascribes to vegetarianism and veganism, it is nice to have some vegetable dishes in your back pocket. This recipe is dedicated to my vegetarian friend Penni who blogs at Banjelope!
Thai Carrot Soup
2 Tbsp. coconut oil
4 cloves garlic
1 small white onion, chopped
2 thumb-sized pieces ginger, minced
2 fresh red chilis, minced
1.5 lbs carrot, peeled and chopped
1 Tbsp. cumin
2 tsp. cardamom
1/2 tsp. nutmeg
4 cups vegetable stock
1 can coconut milk
1 Tbsp. vegetarian fish sauce
1 Tbsp. soy sauce
Thai basil, chiffonade
1. Saute onion, garlic, ginger, and chili until fragrant in the coconut oil.
2. Add cumin, cardamom, and nutmeg and saute for one minute.
3. Add carrots and broth. Simmer on medium for fifteen minutes, or until the carrots are soft.
4. Add coconut milk.
5. Blend the soup, then return to the soup pot.
6. Season with soy sauce, fish sauce and lime juice to taste. Taste as you go here! It is easy to go overboard with salt seasonings, and the amount of both soy and fish sauces will depend on the saltiness of the broth you use.
7. Garnish with herbs.