Advent 2014: Creamy Carrot and Yam Soup with Coconut Milk

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Emily is here for the weekend. Three kick-ass days of walks, snacks, gifts, and now we are sitting side-by-side at my kitchen table with our twin laptops. She's being good and working on her final paper for the quarter, and I'm being bad and blogging instead of working. Bliss.

My Dandelion Organics box (bless it!) includes carrots almost every week this time of year. While we munch on them pretty constantly, I'm having a surplus issue. The answer is soup. 

As you are aware (Like, "Shut-up-already-Sarah!" aware), I enjoy facing down a disorganized, overstuffed fridge and tackling it. So a few bunches of forgotten carrots makes me happy. 

I was telling Emily this morning that one of the principles of my life has been, "Take what is given." There are too many choices. Too many choices in the cereal aisle, too many choices of church denominations. Too many choices of water bottles at Target and self-help books at the bookstore. I have been blessed so many times by deciding to go the neighborhood school instead of considering all my options. Or by making a little backyard bouquet of branches instead of driving to the store for a gift. Or by rescuing the carrots instead of entertaining every recipe for soup that might be out there. Purposely limiting my choices has kept me sane.

And since it's Advent and I'm still into Mary, I think of her again: May it be to me as you have said. Not submission, but surrender. Not fighting against her life, but finding the mystery (or the carrots) that are already there. 

Creamy Carrot and Yam Soup with Coconut Milk

2 Tb. vegetable oil
1 large onion, finely diced
3 garlic cloves, minced
1 Tb. favorite Thai curry paste (red or yellow)
3 Tb. fresh ginger, peeled and finely chopped
2 Tb. soy sauce
1.5 pounds carrots, peeled and chopped
1 large yam, peeled and chopped
1 15 oz. can coconut milk
juice of one lime
salt

In a large, heavy stockpot, heat vegetable oil. Add onion, garlic, and ginger and saute until soft and golden, about 10 minutes. Add curry paste and soy sauce and saute a couple minutes more, adding a splash of water if necessary.

Add carrots, yam, and water to cover. Simmer for abour 40 minutes until everything is very soft. Using a blender or food processor, puree in batches until very smooth. Return to the pot, add coconut milk, bring to a simmer, and add salt and lime juice to taste. 

Serve with toasted coconut or chopped cilantro if you want.