Carrot and Coconut Soup (Printable)

Sweet carrots meet creamy coconut in this warming, spiced soup ready in under an hour.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 5 medium carrots, peeled and sliced
05 - 1 small potato, peeled and diced

→ Liquids

06 - 3 cups vegetable broth
07 - 1 can (13.5 ounces) full-fat coconut milk

→ Spices and Seasoning

08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon chili flakes
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh cilantro or parsley, chopped
14 - Toasted coconut flakes
15 - Lime juice

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in carrots and potato, and cook for 2 to 3 minutes.
04 - Add ground coriander, cumin, and chili flakes. Stir to evenly coat the vegetables.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until carrots and potato are very tender.
06 - Stir in coconut milk and heat through for 2 to 3 minutes without boiling.
07 - Remove from heat. Use an immersion blender to purée until smooth, or carefully blend in batches using a countertop blender.
08 - Season with salt, pepper, and lime juice to taste.
09 - Ladle into bowls and garnish with cilantro, toasted coconut flakes, or chili flakes as desired.

# Expert Advice:

01 -
  • It comes together faster than you'd think for something this velvety and sophisticated.
  • The coconut milk makes it feel indulgent without any dairy guilt hanging over your head.
  • You can taste the warmth of the spices without them shouting—they're like a gentle hug in a bowl.
02 -
  • Don't skip the blending step thinking a chunky version will be fine—the whole point is that silky texture that makes you want another spoonful.
  • The lime juice at the end isn't optional; it's the difference between a good soup and one that tastes like it traveled from somewhere special.
03 -
  • If your blender is being stubborn or splashing, let the soup cool for five minutes before blending—patience here saves you from hot messes.
  • Tasting constantly as you season is the real skill; the salt and lime work together to either dull or brighten everything, so find your balance before serving.
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