1/2 cup finely chopped basil (reserve a
few sprigs for garnish)
1/2 tsp nutmeg
over medium heat until soft (about 7 - 10 minutes). While carrots are
steaming, heat olive oil in large soup pot and sauté shallots, pepper,
and salt until shallots are translucent. Stir in flour and cook for 2 -
3 minutes. Slowly stir in stock and cook until mixture thickens. Add
carrots to stock mixture and purée until very smooth. Add coconut milk
to carrot mixture and purée again until smooth. Return to pot and stir
in basil and nutmeg. Heat on low just until basil wilts (do not overcook
- the coconut milk will lose its delicate flavor). Garnish with fresh
sprigs of basil.
Basil adds a
fresh green taste to this creamy, dairy free soup, laced with the
delicate undertones of nutmeg and shallots.