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Carrot and Coconut Soup

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 well rounded flavor profile. Not to mention the beautiful color which will make you fall in love just by looking at it.
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 4 persons
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Peel and roughly chop the carrots, potatoes,onion and garlic. Roughly chop the tomato.
  2. Melt the coconut oil in a pot on medium heat.
  3. Add the chopped onion and saute for a minute.
  4. Add the chopped ginger, tomato, bay leaves,coriander powder and crushed black pepper. Saute for 2-3 minutes.
  5. Add the chopped carrots and potatoes, along with the vegetable stock and salt.
  6. Mix well, cover and cook on low heat for 30 minutes or until the carrots are fork tender.
  7. Turn off heat and take out the bay leaves. Make a smooth paste using a stab mixer.
  8. 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.
  9. Serve warm.

Notes

  • 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.