Always a good idea: Carrot Coconut Soup

Carrots? Yess!! I always have some in the fridge. Carrots are so versatile. I like them raw, cooked, ovenbaked, in soups or cakes. And I also love that here in Germany I can get carrots from the region all year around. Carrots are so very good to store, that it’s not necessary to import them from other countries during wintertime. My soup is kind of an Asian classic, in my version I added fresh orange juice for the aromatic extra. As a topping I chose roasted peanuts, pomegranate seeds, vegan cream and parsley. Of course you can vary these.

Carrot Coconut Soup with Orange

Serves 4

  • 2 medium-sized onions
  • 1-2 garlic cloves
  • 1 mild red chili
  • 1-2 tbsp plant oil
  • 2-3 cm fresh ginger
  • 1 kg carrots
  • 1 can coconut milk (400 ml)
  • ½ l vegetable broth
  • Salt, pepper, curry powder
  • juice of ½ orange

For the topping:

  • roasted and salted peanuts, chopped
  • pomegranate seeds
  • (vegan) cream
  • coriander or parsley, chopped

Peel and chop onions and garlic. Chop the chili. Peel the ginger and chop it finely. Peel and slice the carrots.

Fry onions and garlic with the plant oil in a big pot until glazed. Add chili, ginger and carrots, stir and let everything fry for 2 minutes. Pour coconut milk and broth into the pot, season with curry powder.

Let the soup simmer until the carrots are soft. That takes about 20 minutes. Puree everything in a blender until creamy. Add more broth or water to the soup if needed. Season to taste with freshly squeezed orange juice, salt and pepper. Put the soup in bowls and garnish with chopped peanuts, pomegranate seeds, a dollop of cream and some herbs.



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