Carrot Soup with Coconut and Cilantro
Velvety, vibrant, and packed with flavor, this Carrot Soup with Coconut and Cilantro is a comforting bowl of goodness that strikes the perfect balance between sweet and savory. Featuring tender carrots simmered with aromatic ginger, garlic, and warming spices like cumin and coriander, this soup is elevated by the creamy richness of coconut milk and a zesty splash of lime juice. Blended to silky perfection, it's topped with fresh cilantro and optional chili flakes for a burst of brightness and heat. This quick and easy recipe, ready in just 45 minutes, is perfect for a cozy weeknight dinner or an impressive starter for guests. Serve it with crusty bread or enjoy it on its own for a wholesome, dairy-free, gluten-free meal that’s as nutritious as it is indulgent.
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Recipe Information
Ingredients
- 6 medium carrots
- 1 medium onion
- 2 large garlic cloves
- 1 inch ginger
- 2 tablespoons coconut oil
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 0.25 teaspoon optional red chili flakes
- 1 cup water
Instructions
Peel and chop the carrots into small pieces for quicker cooking. Dice the onion, mince the garlic, and grate the ginger.
Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pot, cooking for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, salt, and black pepper. Cook the spices for 1 minute to toast them lightly.
Add the chopped carrots to the pot, stirring well to coat them in the spices.
Pour in the vegetable stock and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the carrots are completely tender.
Using an immersion blender, puree the soup in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the coconut milk and lime juice. Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
Ladle the soup into bowls and garnish with fresh cilantro leaves and a sprinkle of red chili flakes if desired.
Serve the soup warm with crusty bread or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4956 mg | 215% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 57.4 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3901 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
