Carrot Coconut Soup (Printer view)

Sweet carrots blend with rich coconut milk and warming spices for a comforting, velvety bowl. Perfect for cozy nights.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 5 medium carrots, peeled and sliced
05 - 1 small potato, peeled and diced

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (14 ounces) full-fat coconut milk

→ Spices and Seasoning

08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro or parsley, chopped
14 - Toasted coconut flakes
15 - Lime juice

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in carrots and potato, cooking for 2 to 3 minutes.
04 - Add ground coriander, cumin, and chili flakes. Stir to coat vegetables evenly.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots and potato are tender.
06 - Stir in coconut milk and heat through for 2 to 3 minutes without boiling.
07 - Remove from heat. Use an immersion blender to purée until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or chili flakes as desired.

# Expert Suggestions:

01 -
  • The natural sweetness of the carrots balances perfectly with the coconut milk, creating a silky texture that feels indulgent without any cream or butter.
  • You can adjust the spice levels to suit your mood - sometimes I go heavy on the ginger when feeling under the weather, other times I lean into the chili flakes for a warming kick.
02 -
  • Once when rushing, I added the coconut milk too early and simmered it too long, causing it to separate slightly and giving the soup a grainy texture.
  • Testing for seasoning after blending is essential - the flavors somehow change once everything is smooth, and I usually find myself adding more salt and a generous extra squeeze of lime.
03 -
  • For special occasions, I add a small splash of quality cognac to the pot just before blending - the subtle complexity it brings makes guests wonder what your secret might be.
  • Keep a close eye on your onions and garlic in the first step - letting them brown rather than just soften creates unwanted bitter notes that cant be fixed later.
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