Page’s Platefuls: Spicy Thai Inspired Carrot Soup with Carrot Top Salsa Verde

The days are getting colder and shorter, which means more time enjoyed in the kitchen!

Chef Alex Page teamed up with the Durham College Barrett Centre in Ajax to use some of the fall harvest to make a delicious Thai inspired carrot soup. As the winter months approach, it’s always great to have a go-to soup recipe on hand. Carrots are one ingredient that are under utilized, and yet they are so widely available during the winter months. This soup packs some heat with the addition of fresh chilies grown on the urban farm, but why not crank the heat up even more with a few drops of your favourite hot sauce from Hurt Berry Farm? This one will definitely keep you warm this winter!

Spicy Thai Inspired Carrot Soup with Carrot Top Salsa Verde

Ingredients (serves four):

• 6 tbsp extra-virgin olive oil, divided
• 1 kg, carrots, scrubbed clean and chopped into 1-inch pieces
• ½ large yellow onion, peeled
• 4 cloves garlic, peeled and thinly sliced
• 1 tbsp minced lemongrass
• 1 habanero pepper, deseeded and minced
• 3 cups vegetable broth
• 1 cup full fat coconut milk
• 1 cup carrot tops, washed
• 1 cup Thai basil leaves
• Zest and juice of 1 lime
• 1 tbsp honey
• Roasted pumpkin seeds, coconut milk and Hurt Berry Farm Hot Sauce for serving

Instructions:

1. Preheat oven to 400ºF. Toss the carrots and onion with 2 tbsp olive oil and season well with salt and pepper. Arrange on a parchment lined baking sheet and roast in the oven until golden and slightly softened, about 15 minutes.
2. In a large sauce pot, add 1 tbsp olive oil, along with the garlic, lemongrass, and chili. Cook over medium-high heat for 3 to 4 minutes, or until fragrant and softened. Add in the roasted carrots and onion along with the vegetable stock. Reduce heat to medium-low and cook on a gentle simmer for 20 minutes, or until carrots are cooked through.
3. Using an immersion blender, blend soup together until velvety and no chunks remain. Stir in coconut milk and keep warm.
4. Meanwhile, prepare your carrot top salsa verde. In a small food processor, combine the carrots tops, Thai basil leaves, lime zest and juice, honey and remaining olive oil. Pulse until a sauce consistency is achieved. Season to taste with salt and pepper.
5. Portion soup into bowls and top with a drizzle of the carrot top salsa verde, a drizzle of the leftover coconut milk, a dash or two of Hurt Berry Farm Hot Sauce and a sprinkling of roasted pumpkin seeds. Serve immediately.

Notes:

If you enjoy heat, you can leave the seeds of the chili in the recipe. Also, feel free to substitute the chili with one of your other favourite locally grown chilies.

Where to get your ingredients:

Durham College Barrett Centre: As a recognized leader in food, farming and horticulture science education, Durham College (DC) used its skills and expertise, and the generous support of The Barrett Family Foundation, to establish the Barrett Centre. Located in Ajax, the centre is a hub for sustainable agriculture and urban farming.

Hurt Berry Farm: Located in Port Perry, Hurt Berry Farm was founded on the principles of quality, Chef made, flavour first, and all natural hot sauces that are not just "hot" for the sake of being hot! Explore a variety of gourmet products and flavourful sauces—handcrafted to elevate your everyday meals and deliver a memorable spicy experience.

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.