SERVES 4
WHEN FRIENDS AND FAMILY visit me in New York, they’re always interested in tasting lively, exotic flavors. Here’s a soup I love to serve them. The combination of coconut, orange, and fennel makes it aromatic and fun and puts the carrot in a whole different neighborhood.
4 tablespoons olive oil
1 small onion, halved and diced
½ small fennel bulb, halved and thinly sliced
1 clove garlic, minced
1½ pounds carrots, sliced
3 cups vegetable stock or water
1 cup orange juice
½ cup coconut milk
Salt and pepper
¼ cup minced radishes
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onions, fennel, and garlic and cook until softened, about 5 minutes. Add the carrots and cook for about 5 minutes. If the aromatics start to brown, lower the heat a bit. Add the stock and orange juice and simmer until the carrots are just tender, about 10 minutes. Add the coconut milk, salt, and pepper, and simmer for another 10 minutes.
Transfer the soup to a blender and process until satiny smooth. Drizzle with the remaining oil and check the seasonings. Serve hot or cold and top with the radishes.