Carrot, Coconut, and Ginger Soup with Cilantro Sambal

If you’re looking for something to enjoy that is warming and filling on a cold winter day, but will still nourish your body without weighing you down, look no further. Soup is the answer.

Photography by Laura Edwards

Kathryn Bruton’s new cookbook Skinny Soups: 80 flavour-packed recipes of less than 300 calories is must in making your menus this year. These warming bowls of comfort food are perfect for winter and for keeping with your resolutions.

Plus, the books contains sides like whole grain breads or crackers and sauces to take the simple soup to the main dish stage. Love soup year round? No worries! Kathryn has included recipes for cooling chilled soups, too.

Check out the recipe below for one of our favorite soups in the book.

“Carrot and cilantro is a soup classic. Here, I have simply taken inspiration from the essence of these ingredients and presented it in a slightly different way. Coconuts are simple to crack open, but can also be bought already prepared in supermarkets.”

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• Author: Kathryn Bruton
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Carrot, Coconut, and Ginger Soup with Cilantro Sambal is a warming, flavorful dish perfect for cold days, combining the sweetness of carrots with the richness of coconut and the zing of ginger.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cups fresh coconut, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 2 shallots, diced
• 1 garlic clove, coarsely chopped
• 5 tablespoons ginger, peeled and grated
• 1/2 teaspoon chile flakes
• 1 tablespoon vegetable oil
• 1 1/2 pounds carrots, peeled and chopped
• 4 cups vegetable stock
• 1 cup coconut milk
• Salt and pepper to taste
• 1 bunch cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sugar

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Instructions

1. If using a whole coconut, pierce the three eyes with a skewer and drain out the liquid. Wrap it in a towel, place on a hard surface, and hit it with a hammer to crack open. Remove the flesh and grate it.
2. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and coriander seeds, and toast for about 1 minute until fragrant.
3. Add the diced shallots, garlic, and grated ginger to the pot. Sauté for 3-4 minutes until the shallots are soft and translucent.
4. Stir in the chile flakes, chopped carrots, and grated coconut. Cook for another 5 minutes, stirring occasionally.
5. Add the vegetable stock and bring to a boil. Reduce the heat and simmer for 20-25 minutes until the carrots are tender.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
7. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Heat gently until warmed through.
8. For the cilantro sambal, combine the chopped cilantro, lime juice, fish sauce, and sugar in a small bowl. Mix well.
9. Serve the soup hot, topped with a spoonful of cilantro sambal.

Notes

If using a whole coconut, be careful when cracking it open. The soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving. For a vegan version, omit the fish sauce or substitute with soy sauce. Adjust the spice level by varying the amount of chile flakes.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 12
• Sodium: 600
• Fat: 14
• Carbohydrates: 30
• Fiber: 6
• Protein: 4
• Cholesterol: 0

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