Love and Spices:
Carrot coconut soup

Allspice and cinnamon pair wonderfully with carrots and coconut milk

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Carrot coconut soup

This delicious cream soup combines the natural sweetness of carrots with the rich creaminess of coconut milk, creating a smooth and pleasant texture on the palate. The exotic aromas and spices add depth of flavour, making this dish even more appealing. Plus, it’s very easy to prepare.

Preparation time: 30 min | Cooking time: 45 min | Yields: 6 servings

• 1 lb / 450 g baby carrots
• 2 large leeks, washed well and cut into small pieces
• 3 cups / 750 ml vegetable broth
• 1 cup / 227 ml can of coconut milk
• 1 tbsp coconut oil
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp sea salt

In a medium-sized pot, bring the vegetable broth to a boil, with the carrots, leeks, oil and spices.
Lower the heat and simmer until the vegetables are tender, about 45 minutes.
Use a hand blender to purée, then add the coconut milk.
Simmer for another 10 minutes until the soup thickens slightly.
Garnish with whipping coconut cream, optional.

WHIPPED COCONUT CREAM

• 1 can 14 oz / 2 cup / 500 ml unsweetened, preferably organic, coconut milk for better consistency

Refrigerate the can of coconut milk for 8 hours or overnight.
Place the metal mixing bowl and beaters in the refrigerator.
Remove the coconut milk from the fridge, without tipping or shaking.
Remove the lid.
Scrape out the top of the thickened cream and discard the liquid.
Beat coconut cream using an electric mixer with a chilled metal bowl and beaters, on medium speed; switch to high speed to thicken, then garnish.

Whisk gently to fluff the cream again before serving.
Can be refrigerated up to 3 days.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn