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 (1.4 L) water
- 1/2 cup (120 ml) 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: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6
- Sodium: 150
- Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 2
- Cholesterol: 0