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
Units
Scale
- 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