Carrot Rhubarb Soup

We all know rhubarb is great combined with sugar, but have you ever tried it in savoury dishes?

The sourness of rhubarb is often seen as something that we need to overcome with a lot of sugar, but the tart flavour lends itself really well to liven up soups.  If you think of how prevalent lime has become as a savoury addition to soups, marinades and other dishes, you can start to see where rhubarb could add some zing.    This particular soup is modified from a recipe I found online years ago, and I’ve switched a few things up.  The original soup was quite dairy heavy, and was served with cinnamon croutons – also very tasty, but this version brings an almost Thai like flavour with the coconut milk mixing with the tart soup.  Yum!

Carrot-Rhubarb Soup

2  shallots (or one small onion) — minced

1  tablespoon oil or butter

1 ½ pounds carrots — cut in 1/2″ dice

½ pound rhubarb — cut in 1/2″ pieces

½ cup frozen orange juice concentrate (the last time I made this I used the juice of 1 lime, a bit of extra water and two tablespoons of brown sugar)

1 ½ cups veggie or chicken broth

1 can coconut milk – or 2 cups milk

salt and pepper — to taste

tarragon or cilantro

In a large saucepan over medium heat, saute the shallots in the butter or oil until soft but not browned, about 3 minutes. Add the carrots and cook, stirring to prevent sticking, over medium-high heat for a few minutes and then add broth.  When carrots are beginning to get tender (15-20 minutes of cooking in broth), add the rhubarb and orange juice, cover, and cook until rhubarb is soft – 5-10 minutes longer.

When carrots and rhubarb are fully cooked, puree the soup until it has a smooth consistency.  Add coconut or regular milk, and warm to serve.   Add chopped fresh herbs like tarragon or cilantro, season with salt and pepper and serve!

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