I know mid-August is not the typical time to post a soup recipe, but I am craving vegetables and simplicity, and this soup is that.
There’s something extremely comforting about carrot soup – and despite the heat, I find I am still in need of comfort these days. My mom used to make a carrot soup like this when I was young that I always loved – first she used cream, and then silken tofu. Neither of those appealed to me this week, so I used coconut milk and it was perfect.
The texture is velvet. The taste is intensely carrot – that sweet and savory double-agent identity. The carrot and thyme just punctuate it lightly to say, this soup is interesting. I love to dunk good brown bread in as I spoon it, fully of coarsely ground black pepper.