Carrot and Coconut Soup (Print Version)

Sweet carrots blended with rich coconut milk and warming spices create this velvety, vibrant soup ready in under an hour.

# What You 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 (13.5 ounces) full-fat coconut milk

→ Spices & 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 in the spice mixture.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots and potato are very 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 the soup until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and a squeeze of lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or additional chili flakes as desired.

# Expert Tips:

01 -
  • The natural sweetness of carrots balances perfectly with coconut milk, creating layers of flavor that develop with each spoonful.
  • Its secretly simple but presents like something from an upscale restaurant, making it perfect for those nights when youre cooking to impress without the stress.
02 -
  • Adding the coconut milk after the vegetables are fully cooked prevents it from separating or curdling - a mistake I made the first time that resulted in a less than smooth texture.
  • The soup thickens considerably as it cools, so if youre making it ahead, you might need to thin it with additional broth when reheating.
03 -
  • Roasting the carrots before adding them to the soup creates a deeper, caramelized flavor that elevates the entire dish - just toss with olive oil and roast at 425°F for about 25 minutes until edges begin to brown.
  • The soup actually tastes better the next day, so consider making it ahead and reheating gently when youre ready to serve, adding fresh garnishes at the last moment.
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