Simple carrot soup
This simple carrot soup features vibrant carrots and a creamy texture from coconut milk, enhanced by curry paste for a rich flavor. It's easy to prepare and perfect for a comforting meal any time of the year.
Cook time 15 min
Prep time 15 min
Ingredients:
2 tbsp coconut oil1 onion
1 tbsp curry paste
7 cups carrots
1.50 cups coconut milk
1 tsp salt
1.50 cups water
1 lemon
1/2 tbsp coriander leaves
1.75 oz almonds
This simple carrot soup is a delicious and nutritious dish that's perfect for any time of the year. With vibrant carrots as the star ingredient, the soup is enhanced by the rich flavors of coconut milk and curry paste, making it both creamy and tangy. It's easy to prepare and makes for a comforting meal that's suitable for vegans and those looking for a flavorful yet healthy option.
Instructions:
- Begin by peeling and chopping the carrots and onion.
- Juice the lemon and set the juice aside.
- Toast the almonds in a dry skillet over medium heat until golden brown, then chop them roughly.
- Chop the coriander leaves finely.
- In a large pot, heat the coconut oil over medium heat.
- Add the chopped onion and sauté for about 5-7 minutes until they become soft and translucent.
- Stir the curry paste into the sautéed onions and cook for another 2 minutes, allowing the flavors to meld.
- Add the chopped carrots to the pot and stir until they are well coated with the onion and curry mixture.
- Pour in the coconut milk, water, and salt.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the carrots are tender.
- Once the carrots are tender, remove the pot from heat.
- Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth. Be careful with hot liquids.
- After blending, return the soup to the pot (if using a countertop blender).
- Stir in the lemon juice and adjust the seasoning with additional salt if needed.
- Ladle the soup into bowls.
- Garnish each bowl with chopped coriander leaves and toasted almonds.
- Serve the carrot soup warm. It pairs well with a slice of crusty bread or a side salad.
With just a few ingredients, this simple carrot soup comes together to create a delightful and nourishing meal. The combination of sweet carrots, creamy coconut milk, and aromatic curry paste makes it a favorite in any kitchen. Whether you're looking for a quick weeknight dinner or a warm and hearty lunch, this soup is sure to satisfy.
Simple carrot soup FAQ:
The soup should simmer for about 20-25 minutes, or until the carrots are tender. This allows the flavors to develop while ensuring the carrots are cooked through.
Yes, you can substitute coconut milk with almond milk or vegetable broth for a lighter option. However, this will alter the flavor and creaminess of the soup.
Store leftover carrot soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months; just make sure to let it cool completely before freezing.
The carrot soup pairs well with crusty bread, a side salad, or crackers. These accompaniments add texture and enhance the meal.
The carrots are cooked properly when they are tender and easily pierced with a fork. They should not be mushy but soft enough to blend smoothly into the soup.
Cooking Tips:
- Cut the carrots into uniform pieces to ensure they cook evenly and blend well.
- If you prefer a thinner soup, you can add more water or vegetable broth to achieve the desired consistency.
- Toast the almonds lightly before adding them to the soup for extra crunch and flavor.
- For a spicier kick, add a pinch of chili flakes or more curry paste according to your taste preferences.
- Garnish with fresh coriander leaves and a squeeze of lemon juice just before serving to add a burst of freshness.
Nutrition Facts
4 ServingsCalories 430kcal
Protein 7g
Carbohydrates 33g
Fiber 11g
Sugar 16g
Fat 33g
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