Sweetness of carrots getting just the right balance from the zesty ginger, some tartness from tomatoes and creaminess from coconut milk. This soup has a delicate and well rounded flavor profile. Not to mention the beautiful color which will make you fall in love just by looking at it.
I first had a carrot soup from a small food stall 10 years ago, when visiting a winter festival in Munich (Tollwood). It was a cold winter evening and the festival was open air. That bowl of soup that night felt extra comforting, not to mention the interesting flavor combination. It was so good that I can still vividly remember the taste a decade later.
After that visit, I tried to make carrot soup in different ways, giving my own twists. I added ginger for some extra kick which worked really well with carrots. The coconut milk was added when once I was out of cream and wanted to add some creaminess to my soup. I was surprised how well the coconut milk complimented all the flavors of the soup and at that moment, I knew that I had found the perfect recipe that I wasn’t going to change anymore.
Can I freeze this soup?
Yes, you can freeze this soup for up to 6 weeks into an airtight container. If freezing, don’t add the coconut milk upfront. After blending the soup,put it into the freezer in an airtight container. For defrosting, transfer to the fridge 24 hours before needed or take out to room temperature a few hours before consumption. Add the coconut soup after reheating it, just before consumption.
How to make your own coconut milk at home?
If you don’t have coconut milk available at home, don’t worry. You can make your own at home if you have shredded coconut at hand.
- Add 1/2 cup shredded coconut to 1 1/2 cup of water in a saucepan and bring it to boil.
- Simmer for 5 minutes, then turn off heat. Let it cool down.
- Transfer to a blender and make a mixture as smooth as possible.
- Coconut milk is ready. Make it just before needed as it tends to separate with time and won’t remain smooth longer.
Note: Using home made coconut milk won’t give you as smooth textured soup as store bought coconut milk, but the taste of your soup will be the same.
Ingredients at a glance:
Carrot and Coconut Soup
- 2 Tbsp coconut oil
- 1 medium onion
- 1 small piece of ginger (5 cm)
- 1 medium tomato
- 1 tsp coriander powder
- 2 bay leaves
- 10 carrots
- 3 medium potatoes
- 1 tsp salt
- 1 liter vegetable stock (substitute: 1 liter water)
- 1/2 can coconut milk (3/4 cup homemade coconut milk: See instructions above)
- Peel and roughly chop the carrots, potatoes,onion and garlic. Roughly chop the tomato.
- Melt the coconut oil in a pot on medium heat.
- Add the chopped onion and saute for a minute.
- Add the chopped ginger, tomato, bay leaves,coriander powder and crushed black pepper. Saute for 2-3 minutes.
- Add the chopped carrots and potatoes, along with the vegetable stock and salt.
- Mix well, cover and cook on low heat for 30 minutes or until the carrots are fork tender.
- Turn off heat and take out the bay leaves. Make a smooth paste using a stab mixer.
- Add the coconut milk and mix until well combined. You can adjust the consistency by adding more water if you prefer it thinner. Bring it to boil and turn off heat.
- Serve warm.
- Try to get as fresh carrots as possible, preferably with greens intact as they are sweeter and better tasting.
- If planning to freeze do not add coconut milk. Add it after reheating, just before consumption.
- Add some chili powder at step 4 if you prefer it spicy. Alternatively, you could garnish with chili flakes at the end.