Coconut, Pumpkin, and Carrot Soup

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I’ve been waiting for the perfect opportunity to cook with coconut oil. I love coconut and it seems to be the superfood ‘flavour of the month’. Proselytising many (women at least), it’s being hailed as a mega-electrolyte source, an age-defying elixir, and of course, an aid to weight loss.

Back to coconut oil … I had some carrots in the fridge and so decided to make pumpkin carrot soup. Hence the (coconut oil) opportunity. I would sauté the vegetables in coconut oil and then also add coconut milk, to produce a rich coconut flavour. I would also add ginger and, at the end, chilli flakes and lime. Sounding Thai? I hoped so!

To get the vegetables to liquids ratio right, I sought guidance from Jamie’s Pumpkin and Ginger soup recipe.

Here’s what my recipe ended up looking like:

Coconut, Pumpkin, and Carrot Soup

1T coconut oil

1kg pumpkin

250g carrots

large thumb of grated ginger

1L vegetable stock

200mL coconut milk

chilli flakes to taste

salt and pepper

half a lime

Method

  1. Cut pumpkin and carrots into chunks.
  2. Heat coconut oil in a large pot and sauté pumpkin and carrots.
  3. Add ginger, vegetable stock, coconut milk, and chilli flakes.
  4. Bring mixture to the boil and then simmer for 40 minutes until vegetables are tender enough to mash or process.
  5. Mash or process soup mixture, to develop a texture to your liking (smooth or chunky).
  6. Season with salt and pepper and add a squeeze of lime before serving.
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Longrain

As the name suggests, Longrain is an Asian fusion restaurant. Thai, and Southern Chinese, specifically.

Following tradition, the restaurant features a long communual table, intended for ‘banquet-style’ eating (ie. large dishes shared amongst large groups). However, we arrived for dinner as an intimate party of two and were content to share amongst ourselves!

The menu features a mouth-watering range of tempting options. These include ingredients such as: smoked trout, banana blossom, Ora king salmon, green papaya, caramelised coconut, slow cooked duck, eggnet, caramelised pork hock … the list goes on.

Here’s what we settled on:

Caramelised pork, prawn, peanuts, and sour pineapple (entrée)

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Duck, banana blossom, roasted eschalot relish, and Changmai sausage

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Slow cooked yellow curry of Bultarra saltbush lamb with kipfler potatoes

ImageI particularly enjoyed the sticky-preserved texture of the pork entrée and I’d definitely order the lamb again, just for the buttery, creamy kipfler potatoes. An array of exotic ‘fusion’ cocktails and other alcoholic beverages are also available to accompany your meal. And if you can’t wait until dinner, these can be ordered as pre-dinner drinks in the lounge as you wait to be seated. Longrain has venues in both Sydney and Melbourne and I was as happy with my experience, if not more so than my visits to other popular Asian-fusion establishments. Price and quality is comparable, the only difference being Longrain provides a formal setting, appropriate for a special night out. Reservations are taken only for Friday lunches and group bookings for dinner are generally limited. (We chose to arrive promptly at 6pm to avoid the evening queue).

44 Little Bourke Street, Melbourne, VIC 3000

85 Commonwealth Street, 
Surry Hills, NSW 2010

http://longrain.com