Ingredients
Scale
- 250 g carrots, diced
- 1 big onion, diced
- 5 cloves garlic, peeled
- 6 cups water
- 1/2 cup coconut milk/ coconut cream (available in tetra pack)
- juice of 1 lemon
- 1 tbsp fresh coriander leaves/ cilantro – coarsely minced
- 1 tbsp coconut flakes, dry roasted (optional)
Instructions
- Throw in the carrots, onion, garlic into a pan, add the water and cook till the carrots are tender.
- Remove from heat, let cool a bit and blend to a puree until smooth. If you want to keep the flavor of garlic very mild, then discard the garlic cloves before you blend.
- Return the soup/ puree to the pan and boil for about 4 to 5 mins. You may add some water to get the soup as per your required consistency.
- Add the coconut cream and simmer for few mins. Do not boil too much after adding the coconut milk as the coconut milk will split.
- Remove from heat and add the lemon juice, pour into individual soup bowls. Garnish with cilantro & coconut flakes and serve piping hot with bread sticks or garlic bread or baguette.
Notes
1. To dry roast coconut flakes, place them in a warm griddle and let them turn pale and release their aroma. Stir in between.
2. You may skip the toasted coconut flakes but dont exclude the coriander. They give warm, earty flavor to the soup. And use only fresh ones please and not the dried variety.
- Prep Time: 10 mins
- Cook Time: 20 mins