Coconut and Carrot Soup
Indulge in the creamy and comforting flavors of this Coconut and Carrot Soup, a vibrant blend of wholesome ingredients and warming spices. This recipe combines the natural sweetness of carrots with the richness of coconut milk, enhanced by aromatic ginger, garlic, and a medley of spices like cumin, coriander, and turmeric. With just 15 minutes of prep time and a silky-smooth texture achieved through easy blending, this soup is perfect for busy weeknights or as an impressive appetizer. Finished with a bright squeeze of lime and the option to garnish with fresh cilantro, this meal is not only delicious but also dairy-free, vegan, and packed with nutrients. Serve it steaming hot and savor the irresistible combination of bold flavors and creamy goodness!
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Recipe Information
Ingredients
- 500 grams carrots
- 1 medium onion
- 2 pieces garlic cloves
- 1 inch piece ginger
- 750 milliliters vegetable broth
- 400 milliliters coconut milk
- 1 tablespoon coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lime
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Peel and roughly chop the carrots, onion, garlic, and ginger.
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion, garlic, and ginger to the pot and sauté for 3-4 minutes until fragrant and softened.
Stir in the ground cumin, ground coriander, and turmeric powder, and cook for another 1 minute to toast the spices.
Add the chopped carrots to the pot and stir to coat them in the spice mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 20 minutes until the carrots are tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Return the soup to the pot and stir in the coconut milk. Heat gently over low heat, being careful not to boil.
Season the soup with salt and black pepper, adjusting to taste.
Squeeze the juice of one lime into the soup and stir well.
Serve the soup hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 71.3 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3810 mg | 81% | |
*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.
