Carrot and Coconut Soup

A vibrant, velvety soup featuring sweet carrots simmered in a creamy coconut broth, subtly spiced for warmth and comfort. This simple yet sophisticated dish brings together the natural sweetness of root vegetables with the tropical richness of coconut milk, making it an ideal choice for a cozy lunch or a nutritious dinner starter.

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Whether you are looking for a light vegan meal or a vibrant addition to your recipe repertoire, this Carrot and Coconut soup delivers a beautiful balance of flavors. The addition of a single potato provides extra body, ensuring every spoonful is incredibly smooth and satisfying.

Ingredients

• Vegetables: 1 tablespoon olive oil, 1 medium onion (chopped), 2 garlic cloves (minced), 600 g carrots (peeled and sliced), 1 small potato (peeled and diced).
• Liquids: 750 ml vegetable broth, 400 ml coconut milk (full-fat recommended).
• Spices & Seasoning: 1 teaspoon ground ginger (or 1 tablespoon fresh grated), 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon chili flakes (optional), salt and freshly ground black pepper.
• Garnish: Fresh cilantro or parsley, toasted coconut flakes, and a squeeze of lime juice.

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 2

Add the minced garlic and ginger; cook for 1 minute until fragrant.

Step 3

Stir in the carrots and potato, and cook for another 2-3 minutes.

Step 4

Add ground coriander, cumin, and chili flakes (if using). Stir to coat the vegetables in the spices.

Step 5

Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until the carrots and potato are very tender.

Step 6

Stir in the coconut milk and heat through for 2-3 minutes (do not boil).

Step 7

Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches in a countertop blender.

Step 8

Season with salt, pepper, and a squeeze of lime juice to taste.

Step 9

Ladle into bowls and garnish with cilantro, toasted coconut flakes, or extra chili flakes, if desired.

Zusatztipps für die Zubereitung

For extra depth of flavor, you can roast the carrots in the oven before simmering them in the soup broth.

Varianten und Anpassungen

For a subtle sweetness, add a chopped apple along with the vegetables. If you prefer a lighter soup, use light coconut milk or replace half of the coconut milk with additional vegetable broth.

Serviervorschläge

This soup pairs wonderfully with crusty bread for dipping or can be served over a scoop of steamed jasmine rice for a more filling meal.

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This Creamy Carrot and Coconut Soup is a testament to how simple ingredients can create a complex and comforting meal. Rich in color and flavor, it is a healthy staple that everyone will enjoy.

Recipe Questions & Answers

→ Can I use light coconut milk instead of full-fat?

Yes, light coconut milk works well for a lighter version. You can also use half coconut milk and half vegetable broth to reduce richness while maintaining creaminess.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally. The soup also freezes well for up to 3 months.

→ Can I add other vegetables to this soup?

Absolutely! Sweet potato works beautifully in place of regular potato, and adding a chopped apple with the carrots introduces subtle sweetness. Roasting the carrots beforehand adds extra depth.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, naan, or steamed jasmine rice. For added texture, top with toasted coconut flakes, pumpkin seeds, or crispy chickpeas.

→ Do I need an immersion blender?

An immersion blender is convenient but not essential. You can use a countertop blender instead—just blend in batches and be careful with hot liquids. Let the soup cool slightly before blending for safety.

→ Can I make this soup spicier?

Yes! Increase the chili flakes or add fresh chopped chili with the garlic. A dash of cayenne pepper or a swirl of sriracha when serving also adds pleasant heat.