Spiced Coconut Carrot Soup is a creamy, vibrant dish that combines the natural sweetness of carrots with the richness of coconut milk and a blend of warming spices. This soup is both comforting and invigorating, making it perfect for any season.
Why You’ll Love This Recipe
- Flavorful and Aromatic: The combination of ginger, curry powder, and coconut milk creates a deeply flavorful soup with a delightful aroma.
- Healthy and Nourishing: Packed with vitamins from carrots and the healthy fats of coconut milk, this soup is both satisfying and good for you.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is accessible to cooks of all levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons virgin coconut or extra-virgin olive oil
- 1½ pounds carrots, peeled and chopped (about 4 cups), plus 1 carrot, thinly sliced for garnish
- Kosher salt
- 2 red chiles, such as Fresno or cayenne, seeded and chopped
- 1 large shallot, chopped
- 1-inch piece of ginger, peeled and finely grated
- 4 garlic cloves, chopped
- 2 teaspoons curry powder
- 1 tablespoon coriander seeds, ground
- 1 (15-ounce) can unsweetened coconut milk
- 1 teaspoon fish sauce (optional)
- 2 tablespoons fresh lemon juice
- Crushed red pepper flakes, toasted sesame seeds, sliced scallions, and/or cilantro leaves for serving
Directions
- Prepare the Spices: Finely grind the coriander seeds using a spice mill or mortar and pestle; set aside.
- Sauté the Vegetables: Heat the oil in a large pot over medium-high heat. Add the chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, about 5–6 minutes.
- Add Aromatics: Add the chiles, shallot, ginger, garlic, curry powder, and ground coriander. Cook, stirring often, until the shallot and garlic are softened, about 4–6 minutes.
- Simmer the Soup: Add the coconut milk and 1½ cups of water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the carrots are tender, about 20–25 minutes. Add fish sauce, if using.
- Blend the Soup: Purée the soup using an immersion blender or, carefully, in small batches in a blender until smooth. Season with salt, if needed.
- Prepare the Garnish: Toss the thinly sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper flakes, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves; toss to combine.
- Serve: Divide the soup among bowls. Top with the carrot-herb salad just before serving.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegan Version: Omit the fish sauce or replace it with a vegan alternative.
- Add Protein: Incorporate cooked lentils or chickpeas for added protein.
- Spice Level: Adjust the number of chiles or amount of red pepper flakes to control the heat.
- Herb Variations: Experiment with different herbs like basil or mint for a unique flavor profile.
Storage/Reheating
- Storage: Store the soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the refrigerator or freezer.
Is this soup suitable for a vegan diet?
Yes, simply omit the fish sauce or use a vegan substitute.
How can I make the soup spicier?
Increase the number of chiles or add more red pepper flakes to taste.
Can I use baby carrots instead of regular carrots?
Yes, baby carrots can be used; just ensure they are chopped into uniform pieces for even cooking.
What can I serve with this soup?
This soup pairs well with crusty bread, naan, or a side salad.
Conclusion
Spiced Coconut Carrot Soup is a delightful blend of sweet, spicy, and creamy flavors that come together in a comforting bowl. Its versatility and ease of preparation make it a perfect addition to your recipe collection, whether you’re seeking a cozy meal for a chilly evening or a vibrant starter for a dinner party.
Description
This Spiced Coconut Carrot Soup is creamy, comforting, and full of warming flavors like ginger, cumin, and turmeric. Made with sweet carrots and rich coconut milk, it’s the perfect blend of savory and sweet. Plus, it’s vegan, dairy-free, and super easy to make in one pot!
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In a large pot, heat coconut oil over medium heat.
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Add onion and sauté for 5 minutes, until soft.
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Stir in garlic, ginger, cumin, and turmeric. Cook for 1 minute until fragrant.
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Add carrots, coconut milk, vegetable broth, salt, and pepper. Stir to combine.
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Bring to a boil, then reduce heat and simmer for 20-25 minutes, until carrots are tender.
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Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
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Stir in lime juice if using. Taste and adjust seasoning.
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Serve warm with desired garnishes.
Notes
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Add a pinch of cayenne if you like a little heat.
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For extra depth, roast the carrots before adding them to the soup.
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Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.