cocnut lime soup
The elegance of this light, bright soup belies its humble origins. In point of fact, this soup is the result of a very nearly empty vegetable drawer and a half-used can of coconut milk! I tend to save the white, hearty, wintery vegetables till the end of the week, and use the more brightly-colored, more easily-spoiled veg earlier. But I had carrots and peas, man! I could have added those! I made a choice to use only white vegetables! A conscious choice! I think they look nice with the silky tart-sweet coconut lime broth. As it happens, you could really use any vegetables you like in this soup – it’s eminently adaptable. Carrots and peas would have been pretty, actually. So would broccoli, or spinach, or sweet potatoes… You could also add basmati rice, if you wanted a heartier dish, or you could serve it over long, thin pasta, or you could add nuts – cashews or pistachios would be good, here. Or you could add red lentils. Or lots of cilantro. Go crazy, baby! I liked it in this simple manifestation, though – just what I was in the mood for. Sometimes vegetables and broth are all that are needed.
Here’s Louis Armstrong singing about being stranded on a Coconut Island. Now doesn’t that sound nice?