Fresh Tastes from the garden- Winter Carrots

Fresh Tastes is our new series about what's in season in our garden and some delicious recipes you can create with what we pick each week.

Today we are featuring carrots  picked fresh from the garden.  We pulled Atomic Red, Scarlet Nantes, and Solar Yellow carrots from their cold winter bed and with them we will be making a warm, comforting Carrot & Coconut Soup with Curried Almonds and Coconut Cream.


Carrot & Coconut Soup with Curried Almonds and Coconut Cream


  • 1 1/2 tsp sugar
  • Salt and freshly ground pepper
  • 1/4 tsp ground coriander, plus 1 Tbsp
  • 1/2 tsp curry powder
  • 1 1/2 tsp unsalted butter, plus 2 Tbsp 
  • 1/2 cup (2 oz/60 g) sliced almonds, toasted
  • 1 yellow onion, chopped
  • 2 lb (1 kg) carrots, peeled and thinly sliced
  • 1/4 cup (1 oz/30 g) unsweetened shredded coconut, toasted
  • 2 inch piece of fresh ginger grated about 1 Tbsp
  • 4 cups (32 fl oz/11) chicken broth
  • 1 can coconut milk 
  • 2 tsp rice vinegar


Stir together 1/2 tsp sugar, 1/4 tsp salt, the 1/4 tsp coriander, and the curry powder.

In a nonstick frying pan, melt the 1 1/2 tsp butter with 1 Tbsp water and the remaining 1 tsp sugar over medium-high heat.  Bring to a boil, swirling the pan to blend.  Add the almonds, stir to coat and cook until the liquid is almost evaporated, about 45 seconds.  Transfer to bowl with the spice mixture and toss to coat the almonds evenly.  Pour on a piece of parchment paper, spread in a single layer, and let cool.

In a large, heavy pot, melt the 3 Tbsp butter over medium-high heat.  Add the onion, carrots, coconut, ginger, and the 1 Tbsp coriander and stir to combine.  Reduce the heat to low, cover, and cook until the vegetables give off some of their dark liquid, about 10 minutes.  Add the broth, raise the heat to high, and bring to a boil.  Reduce the heat to low, cover, and simmer until the carrots are tender, about 20 minutes.  Remove from the heat and let cool slightly.

Working in batches, puree the soup in a blender.  Pour into a clean pot.  Add the coconut milk (reserve some for serving), the vinegar, and 1 tsp salt.  Cook gently over medium-low heat, stirring occasionally, until heated through, about 10 minutes.  Serve, sprinkled with the special almonds and swirled coconut milk.

Adapted from Williams-Sonoma "Soup of the Day"


Enjoy the familiar, earthy taste from the ground coriander and the exotic,  tropical sweetness from the coconut. Some other ideas for using your in season carrots are honey glazed roasted carrots, fresh vegetable stir fry, or julienne carrots over a salad.