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.
Ingredients
Units
- 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
- 1/2 tablespoon coconut oil
- 1 1/2 pounds carrots, peeled and chopped
- 4 cups vegetable stock
- Salt and pepper to taste
- 1 bunch cilantro, chopped
- 1/3 cup grated fresh coconut
- 1 tablespoon ginger, peeled and grated
- 1 small green chile, seeded and coarsely chopped
- 1 tablespoon lime juice
Instructions
- 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.
- In a large pot, heat the coconut oil over medium heat. Add the cumin seeds and coriander seeds, and toast for about 1 minute until fragrant.
- Add the diced shallots, garlic, and grated ginger to the pot. Sauté for 3-4 minutes until the shallots are soft and translucent.
- Stir in the chile flakes, chopped carrots, and grated coconut. Cook for another 5 minutes, stirring occasionally.
- Add the vegetable stock and bring to a boil. Reduce the heat and simmer for 20-25 minutes until the carrots are tender.
- 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.
- Return the soup to the pot and season with salt and pepper to taste. Heat gently until warmed through.
- For the cilantro sambal, place the cilantro, grated coconut, ginger, and chile in a food processor and pulse to a coarse, dry paste. Stir in the lime juice and season to taste.
- 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
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 600
- Fat: 14
- Carbohydrates: 30
- Fiber: 6
- Protein: 4
- Cholesterol: 0