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 is perfect for chilly evenings when you need something nourishing and flavorful.

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This Carrot and Coconut Soup balances the earthy sweetness of carrots with aromatic ginger, cumin, and coriander. It is a versatile dish that works equally well as a light lunch or a satisfying starter for a dinner party.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 600 g (about 5 medium) carrots, peeled and sliced
• 1 small potato, peeled and diced
• 750 ml (3 cups) vegetable broth
• 400 ml (1 can) coconut milk (full-fat recommended)
• 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or parsley, chopped (optional)
• Toasted coconut flakes (optional)
• A squeeze of lime juice

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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, consider roasting the carrots in the oven before simmering them in the soup. You can also add a chopped apple alongside the vegetables for a subtle, fruity sweetness that complements the ginger.

Varianten und Anpassungen

For a lighter version of this soup, use light coconut milk or replace half of the coconut milk with additional vegetable broth. Ensure you verify broth and coconut milk labels for allergens if you have specific dietary requirements.

Serviervorschläge

This velvety soup pairs beautifully with warm, crusty bread or a side of steamed jasmine rice. A final squeeze of fresh lime juice just before serving helps to brighten the flavors and cut through the richness of the coconut milk.

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Indulge in this comforting bowl of Carrot and Coconut Soup, a perfect balance of nutrition and flavor that the whole family will enjoy.

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Recipe Questions

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally. The flavors often deepen after a day, making it even more delicious.

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

Absolutely. Light coconut milk will create a thinner, less creamy texture, but the soup will still be flavorful. You can also use half coconut milk and half vegetable broth for a lighter version.

→ What can I substitute for the potato?

Sweet potato works wonderfully and adds extra sweetness. You could also use parsnip for a slightly different flavor profile, or simply omit it if you prefer a thinner consistency.

→ How can I add more protein to this soup?

Stir in cooked chickpeas or white beans during the final heating stage. You could also top each bowl with roasted tofu cubes or serve alongside a protein-rich side dish.

→ Is fresh ginger better than ground ginger?

Fresh ginger provides a brighter, more vibrant flavor, while ground ginger offers a warmer, more mellow taste. Both work well, so use whichever you have on hand or prefer.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, stirring to recombine any separated coconut milk.