Carrot and Coconut Soup (Print Version)

Sweet carrots meet creamy coconut broth in this spiced, comforting bowl ready in under an hour.

# 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 (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, optional
12 - Salt and freshly ground black pepper to taste

→ Garnish

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
02 - Add minced garlic and ginger, cooking for 1 minute until fragrant.
03 - Stir in carrots and potato, cooking for 2-3 minutes.
04 - Add ground coriander, cumin, and chili flakes if using. Stir to coat vegetables evenly in spices.
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 2-3 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 additional chili flakes as desired.

# Expert Suggestions:

01 -
  • The coconut milk masks any earthiness from the carrots with a silky sweetness that feels like a decadent treat.
  • It is incredibly forgiving if you accidentally leave it simmering while you get distracted by a phone call.
02 -
  • Never boil the soup after adding the coconut milk or it might separate and lose that smooth mouthfeel.
  • If the carrots feel a bit woody, an extra ten minutes of simmering is better than a grainy finished product.
03 -
  • Use a high speed blender for the smoothest results, but be careful with hot liquids to avoid a kitchen explosion.
  • A tiny pinch of extra salt at the very end is usually what bridges the gap between good and professional.
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