As you travel round places such as Mangalore in South of Karnataka bordering the Kerala State and then step into State of Kerala in South India, one common and soothing sight that greets you are the abundant coconut trees swaying to the gentle breeze. You will find them bordering the roads or standing proudly in various homes and so on.
Coconut is very much a part of the Kerala and Mangalorean cuisine. The nutty-sweet taste of the coconut finds its way into all of their traditional cuisines in form of coconut oil or fresh coconut milk or grated dry or fresh coconut to name a few. And yet each of the authentic dishes have their own unique taste and flavor that linger in your mouth for long! This is because different forms of coconut and different ways of cooking them when paired with numerous local ingredients give the dish their unique identity!
This coconut flavored carrot soup is not a traditional recipe of this region or any where else. Infact this comforting carrot soup is a blend of different flavors and ingredients that are so much a part of the everyday food in the Indian subcontinent. The red tomatoes that are commonly added to carrot soups are replaced by the nutty and pleasantly rich coconut milk and giving it an aroma of a South Indian dish. The blend of flavors is so fresh and rustic without the addition of oil or butter. Freshly minced coriander leaves thrown into the simmering soup in the end makes this bowl of hot soup all the more intoxicating!
A sip of this warming soup transports one to the sunny beaches lined with coconut trees standing tall and gives a calming effect to the mind and body. A perfect soup for brunch, lunch or light dinner for the coming winter.
PrintA Light Carrot and Coconut Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This coconut-flavored carrot soup blends the nutty richness of coconut milk with the freshness of coriander, creating a comforting and aromatic dish perfect for a light meal.
Ingredients
- 250 g carrots, diced
- 1 big onion, diced
- 5 cloves garlic, peeled
- 6 cups water
- 1/2 cup coconut milk or coconut cream
- Juice of 1 lemon
- 1 tbsp fresh coriander leaves, minced
- Salt to taste
- Optional: Toasted coconut flakes for garnish
Instructions
- In a large pot, combine the diced carrots, diced onion, and peeled garlic cloves. Add 6 cups of water and bring to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, or until the carrots are tender.
- Remove the pot from heat and allow the mixture to cool slightly.
- Using a blender, puree the mixture until smooth. You may need to do this in batches depending on the size of your blender.
- Return the pureed soup to the pot and stir in the coconut milk or coconut cream. Heat gently over low heat, stirring occasionally.
- Add the juice of 1 lemon and salt to taste. Stir well to combine.
- Just before serving, stir in the freshly minced coriander leaves.
- Optional: Garnish with toasted coconut flakes for added texture and flavor.
Notes
To dry roast coconut flakes, place them in a warm griddle and let them turn pale and release their aroma, stirring occasionally. You may skip the toasted coconut flakes but don’t exclude the coriander. This soup can be served as a light meal or starter. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6
- Sodium: 150
- Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Does this soup freeze well? I don’t have a lot of time for cooking, so I like to make a big pot of something and freeze it in portions to eat later.