We'll put this bright-tasting carrot soup against the best you've had, any day.
Byline: Bonnie S. Benwick The Washington Post
This is what I have learned from testing carrot soup recipes: Even folks who really like carrots sometimes will pause at a pureed bowlful in which that vegetable is the star ingredient. That includes people who enjoy carrots raw but not cooked, and those who are underwhelmed by the texture and/or flavor of pureed carrots.
You often find carrot soup flavored with ginger, and its texture tempered with dairy. A little garlic, judicious use of spices and coconut milk make the difference here, with no discernible coconut taste. I think it could even serve as a base for a minestrone-type vegetable soup, if you happen to have leftover cooked veg on hand.
Thus far, this soup has passed muster with a sampling of carrot soup skeptics. Let me know what you think -- preferably after you have made the recipe!
Don't skip toasting the pecans, which complement the carrots' sweetness.