Carrot and Coconut Soup

A vibrant, velvety soup featuring sweet carrots simmered in a creamy coconut broth, subtly spiced for warmth and comfort. This Carrot and Coconut Soup is an easy-to-prepare dish that brings global flavors and a comforting, smooth texture to your table, making it perfect for any occasion.

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This recipe transforms 600 grams of fresh carrots into a nutritional powerhouse, balanced by aromatic spices like ginger, cumin, and coriander. It is a hearty yet light meal option that yields 4 servings, each containing approximately 220 calories.

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

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, roast the carrots before simmering them in the soup. This caramelizes their natural sugars and adds a sophisticated smoky note to the final dish.

Varianten und Anpassungen

Add a chopped apple with the vegetables for a subtle, fruity sweetness. For a lighter version of the soup, you can use light coconut milk or a mixture of half coconut milk and half vegetable broth.

Serviervorschläge

To make this a complete meal, serve the soup with crusty bread for dipping or alongside a portion of steamed jasmine rice. Garnish with a squeeze of lime to brighten the creamy flavors.

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Whether you are enjoying this for its health benefits or its incredible flavor, this Carrot and Coconut Soup is sure to become a staple in your kitchen. Simple, delicious, and deeply satisfying.

Recipe Help & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully for up to 4 days in the refrigerator. The flavors actually develop and deepen overnight. Reheat gently on the stovetop, stirring occasionally, and add a splash of broth if it has thickened.

→ What can I substitute for coconut milk?

For a different flavor profile, try cashew cream, oat cream, or almond milk. Keep in mind that these alternatives will create a lighter texture and less tropical flavor than full-fat coconut milk provides.

→ How can I make this soup thicker or thinner?

To thicken, add an extra potato or reduce the amount of broth. For a thinner consistency, simply stir in additional vegetable broth or light coconut milk after blending until you reach your desired texture.

→ Can I freeze carrot coconut soup?

Absolutely. This soup freezes well for up to 3 months in airtight containers. Leave some headspace for expansion. Thaw overnight in the refrigerator and reheat gently, whisking to restore the creamy texture.

→ What other vegetables work well in this soup?

Sweet potato, butternut squash, or parsnips make excellent additions or substitutions. They complement the coconut and spices beautifully while maintaining the soup's naturally sweet and creamy character.

→ How do I prevent the coconut milk from curdling?

Add coconut milk at the end of cooking and heat gently without bringing it to a boil. Stirring frequently and removing from heat before blending will keep the texture smooth and prevent separation.