One of my restaurants of choice these days is a little avant garde place in downtown Provo, Utah – one of those places you just know is going to be different the minute you walk in the door.  The food is new, fresh, different and delicious – the kind of place that you can get excited about going to because you know you are going to have an adventure there. In case you are anywhere near driving distance to the middle of Utah, the restaurant is “Spark“. You won’t be disappointed!

I was lucky enough to go there recently and taste their soup du jour: a carrot soup that is refreshing and delicious. They were kind enough to share their recipe and I made it last night for my family. I did make a few changes and added a few dashes of cayenne pepper sauce for just a hint of heat in the background.

CARROT GINGER SOUP

1 medium yellow onion, diced
3 tablespoons unsalted butter
1 1/2 pounds carrots, peeled and grated
1/4 cup grated fresh ginger
4 cloves garlic, minced
1 can (14 ounces) coconut milk, shaken
32 ounces chicken or vegetable stock*
1 cup cream
1 teaspoon kosher salt, or more to taste
A few dashes cayenne pepper sauce, to taste

In a large stock pot, saute the onion in butter over medium high heat for 2 to 3 minutes, until softened. Add in carrots,  ginger and garlic and cook 15 minutes, until softened and starting to brown.

Add the coconut milk, stock and cream. Bring to a boil and then reduce the heat to low and let simmer for 30 minutes uncovered.

Blend mixture with an immersion blender or in a regular blender in batches. Add salt and cayenne pepper sauce to taste. Let simmer another 20 minutes.

Strain through a fine mesh strainer and serve warm.

* I used Pacific Foods’ Vegetable Broth – it is earthy and mellow and has carrots as the first listed ingredient, so it was perfect for this soup!

– posted by Donna