Spicy Carrot-Coconut Soup

⏱ 50 mins 🍽 4-6 serving(s) 🏷 Vegetable

This creamy vegetable soup offers a delightful balance of flavours, with the natural sweetness of carrots complemented by rich coconut milk and a peppery warmth from cayenne. It's a vibrant and satisfying dish that comes together in one pan. Fresh lime juice and cilantro added at the end provide a bright, finishing touch to each bowl. The recipe yields enough for four to six people and takes about 50 minutes to prepare and cook.

Spicy Carrot-Coconut Soup

Ingredients

  • 2 -3 tablespoons olives or 2 -3 tablespoons sunflower oil
  • 2 onions (sliced)
  • 3 garlic cloves (coarsely chopped)
  • 1 tablespoon ginger (chopped) (optional)
  • 1 cayenne pepper (sliced, removing seeds optional)
  • 500 -600 g carrots (chopped)
  • 4 tomatoes (diced)
  • 2 vegetable bouillon cubes
  • 1 1/2 liters water
  • 400 ml coconut milk
  • 1/2 cup cilantro, as garnish
  • 1 lime

Method

  1. Warm the oil in a pan, then add the sliced onion, cayenne pepper and chopped garlic. Cook until the onion turns translucent, ensuring the garlic does not burn.
  2. Introduce the chopped carrot and diced tomato, along with the optional ginger if using. Cook this mixture for 5 or 10 minutes, stirring approximately every minute.
  3. Crumble in the vegetable bouillon cubes and pour in the water. The liquid should nearly cover the ingredients in the pan.
  4. Allow the soup to simmer until the carrot pieces become tender.
  5. Carefully blend the entire contents of the pan until smooth, then return the puree to the pan.
  6. Pour in the coconut milk and stir it through, warming the soup gently without letting it come to a boil.
  7. Ladle the soup into bowls. Garnish with fresh cilantro and a squeeze of lime juice according to taste, which helps balance the heat from the pepper.

Nutrition (per serving)

Sodium151600 mg

Recipe details

CategoryVegetable
Authortomatetom