"Carrot Soup with Ginger and Coconut Milk" was excerpted in Active Cultures Digest, Issue 03, February 2020.

Image: Clarissa Tossin, The Only Lasting Truth is Change, 2019. Plaster, cement, foam, urethane, silicone, aluminum foil, 12" (diameter). Image courtesy of the artist and Commonwealth and Council.

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Clarissa Tossin was born in Porto Alegre, Brazil and lives and works in Los Angeles. The artist combines sculpture, video, performance, and photography to consider ecologies of material culture production, investigating cultural hybridity and the persistence of difference. Learn more about the artist here.

Ingredients 

1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 heaping cups chopped carrots
1 1/2 teaspoons grated fresh ginger
1 tablespoon apple cider vinegar
3 to 4 cups vegetable broth
Sea salt and fresh black pepper
1 teaspoon maple syrup, or to taste (optional)
coconut milk for garnish
dollops of pesto

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they'll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.

2. Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

3. Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired. Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.

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