Carrot soup with coconut cream
3 servings
35 minutes
Carrot soup with coconut cream is a warm embrace of Indian cuisine that fills the home with spicy aromas. Its roots can be found in traditional Indian recipes where curry, ginger, and coconut create a wonderful harmony of flavors. This soup is bright, creamy, and rich with a slight heat from chili pepper and a subtle sweetness from carrots. Coconut cream gives it a silky texture while curry and ginger add depth of flavor. It warms on cool days, nourishes with beneficial nutrients, and works well as a light first course or vegetarian dinner. It can be garnished with fresh herbs for added freshness and brightness. Perfectly pairs with crusty bread or rice to complement the Eastern notes of this culinary masterpiece.
1
Cut the carrot into rings or cubes. The smaller you cut it, the faster it will cook. Chop the onion and garlic finely.
- Carrot: 1 kg
- Onion: 1 head
- Garlic: 3 cloves
2
Heat the pan. Add 2 tablespoons of vegetable oil. Add onion to the pan and sauté for a few minutes. When the onion becomes slightly soft, add garlic to it. Sauté for a few more minutes.
- Onion: 1 head
- Garlic: 3 cloves
3
Add sautéed onions and garlic along with chopped carrots to the pot. Add enough water to cover the vegetables. Bring the contents of the pot to a boil and cook until the carrots are soft.
- Onion: 1 head
- Garlic: 3 cloves
- Carrot: 1 kg
4
Add coconut cream, curry, ginger, and chili to the pot, along with salt and pepper to taste. Stir.
- Coconut cream: 400 ml
- Curry powder: 1 teaspoon
- Ground ginger: 1 teaspoon
- Ground chili pepper: 0.5 teaspoon
- Salt: pinch
5
Let the soup boil and turn off the stove.
6
Puree the soup with a blender to the desired consistency. It's okay if there are whole pieces of carrot left; it will add texture to the soup.
7
Garnish the soup with chopped green onions or any microgreens.