Seacoast caterer Nina Parrott’s love for cooking and entertaining began in her childhood in Albuquerque, New Mexico. “My mom knew how to throw a dinner party, so I learned from her. It really paved the way,” she recalls.
After college, Parrott honed her craft at culinary school in San Francisco, but credits her real education to working in restaurants. Her love for catering blossomed while employed at a hotel, inspiring her to launch The Fifth Flavor 20 years ago. Now based in Rye, she is busy juggling weddings, birthday parties, corporate events, and, during Valentine’s season, a special three-course meal delivery.
As a gift to our community, Parrott—who is also known for her generosity in donating food and organizing an annual pie drive to support Gather at Thanksgiving—shares a recipe to cozy up and enjoy the thick of this winter season with a robust and rather jubilant carrot-ginger soup with coconut.
Carrot-Ginger Soup with Coconut
I love this recipe because it’s quick and infinitely adaptable. The soup itself is gluten-free and vegan, so garnish as you see fit. Here, for Valentine’s Day, I’m adding a bit of romantic decadence with poached lobster, preferably from Seaport Fish, in Rye.
Yield: 4 to 6 servings
● 2 tablespoons coconut oil, vegetable oil or ghee
● 2 medium onions, thinly sliced (about 3 cups)
● 1 tablespoon minced ginger
● 1 tablespoon fresh minced turmeric (or 1 teaspoon powdered turmeric)
● Pinch of chile flake
● Kosher salt
● 2 pounds carrots, peeled and cut into 1-inch pieces
● 7 cups water
● 1 cup coconut milk
● ½ pound fresh (not previously frozen) lobster meat
● Handful of soft chopped herbs, like dill, tarragon, basil, parsley or scallion- or a combination
● Drizzle of good quality olive oil
● Freshly-cracked pepper
● Lime wedges
Put a heavy-bottomed soup pot over medium-high heat and add coconut oil. When oil is hot but not smoking, add onions and cook, stirring, for about 5 minutes or until onions are soft but have not taken on much color. Add ginger, turmeric, and chile flake and cook until fragrant, about a minute. Season generously with salt.
Add carrots and water. Raise the heat and bring to a rapid simmer, then put on the lid and turn heat low. Cook until the carrots are quite tender (almost falling apart), about 20-25 minutes. Remove from stove and let cool slightly before puréeing batches in a blender. Strain if needed (the older I get, the less I feel the need to strain) and return to the pot. Add coconut milk. Check the consistency. You want it to have a little body but not thick like baby food. If necessary, add a couple tablespoons of water, adjust the salt, and add a dash of chili flakes if tasting flat.
Ladle hot soup into bowls. Divide the lobster pieces evenly and garnish with herbs, olive oil, freshly cracked pepper, and lime wedges.
Learn more about Nina and what she offers through FifthFlavor.com.