55 minutes
A creamy and aromatic soup that combines the sweetness of carrots with the richness of coconut milk and a blend of fragrant spices.
Butter, unsalted, melted
tablespoons
Onion, roughly chopped
each
0 lb
Fresh Ginger, grated
tablespoons
teaspoons
Turmeric Powder
teaspoons
teaspoons
Cayenne Pepper, ground
teaspoons
cups
Coconut Milk, full-fat
cups
Lime, juiced
each
to taste
to taste
1. Sauté Onions
Melt the butter in a large pot over medium heat. Add the chopped onion with a pinch of salt and cook until soft and translucent.
2. Add Carrots and Spices
Add the carrots, grated ginger, ground cumin, ground turmeric, ground coriander, and cayenne pepper to the pot. Cook for about 10 minutes until the carrots start to soften and the spices become fragrant.
3. Simmer the Soup
Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the carrots are fork-tender.
4. Purée the Soup
Remove the pot from heat and use an immersion blender to purée the soup until smooth, or transfer to a food processor and blend carefully if still hot.
5. Finish with Coconut Milk and Seasoning
Stir in coconut milk, lime juice, and season with salt and freshly ground pepper to taste. Adjust the consistency with more stock or water if needed.
Start with the freshest carrots you can find. Ideally, they should be organic and vibrant orange, which will contribute sweet, rich flavors to the soup.
Use homemade vegetable or chicken stock, preferably made with roasted veggies, for deeper flavor.
Roast the carrots before adding them to the pot for deeper, caramelized flavor.
Use an immersion blender for convenience or a high-speed blender for an ultra-smooth consistency.
Use fresh curry powder and consider toasting the spice in a dry pan to release essential oils and amplify its depth.
Comments (0)