The weather outside is not necessarily pleasant, so today I have a recipe for you for a sunny, DELICIOUS soup – Carrot Cream – with carrots sliced and sautéed in oil and butter, with chopped onions, fresh garlic, ginger, chili, and coconut milk. Cooking this soup takes a maximum of 30 – 35 minutes, and the result is truly fantastic! ??
Carrot-coconut soup is insanely flavorful, perfectly seasoned, warming, and very filling. Out of curiosity, I once bought an organic carrot soup in a carton from the store; I tried it because the ingredients weren’t the worst. And so I decided that I could make it myself, with much better ingredients, better seasoning, generally better because homemade, and, most importantly, in much larger quantities. So I’ve prepared my complete recipe that I want to share with you today.
The soup consists of a few basic ingredients; the rest are additives, and of course, you don’t have to decorate it the way I did. The important thing is to sprinkle it with something crunchy, like nuts or seeds or mini croutons. You can also serve it simply with toasted or fresh baguette, rolls, or even bread.
I assure you that the soup tastes wonderful, is very filling, and – it’s really hard to pass by a pot of this soup in the kitchen without paying attention…. ??
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Carrot Soup With Coconut Milk (incredibly delicious + vegan version)
Ingredients
1 Tasse = 250 ml
3 tbsp oil + 2 tbsp
850 g carrots (approx. 6 – 7 medium sized pieces)
1 full tbsp butter (omit for vegan option)
1 large onion (approx. 120 g)
2 large cloves of garlic
just under 2/3 teaspoon dried ginger or about 1-2 cm fresh ginger
1/4 teaspoon chilli powder
750 ml (3 cups) water
1 can coconut milk (400 ml)
a few drops of lemon juice
1/4 teaspoon pepper
1/3 teaspoon salt
.
—ADDITIONAL FOR DECORATION:
crème fraîche or sour cream18% / vegan option: vegan sour cream
chopped parsley or coriander
pomegranate seeds
sunflower seeds
peanuts (or other favourite)
Directions
- Heat 3 tablespoons of oil in a pan and add the sliced carrots (previously peeled). Sauté them for a few minutes until they achieve a slight golden color (really gentle).
- Now, add butter to the carrots (skip in the vegan version) and finely chopped onion. Sauté the mixture for 3 – 4 minutes.
- Add pressed (or finely chopped) garlic, ginger, and chili to the carrots, stir, and after about 30 seconds, transfer the contents of the pan to a larger pot and pour in water. Cook the soup for about 20 minutes until the carrots are tender.
- After this time, pour in the coconut milk, add lemon juice, salt, and pepper to taste. Blend the soup until smooth. If necessary, season it with more salt or pepper. Pour the soup into bowls and decorate as desired (or, for example, with dollops of cream, pomegranate seeds, chopped parsley or cilantro, sunflower seeds, and peanuts).
Enjoy!
