in Soup Recipes

Carrot and coconut soup

updated

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Ingredients for 4 servings:

  • 2 liters of water
  • 1 kg carrot(s)
  • 1 can coconut milk
  • 1 tbsp, heaped vegetable stock, granulated
  • 1 tbsp sugar
  • 1 tsp, heaped curry powder
  • 1 tsp cumin
  • 1 onion(s)
  • 2 pinches of salt
  • 1 bunch of parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple and vegetarian

Slice the carrots, add them to 2 liters of water with the granulated broth, a whole unpeeled onion, and the parsley. Simmer until the carrots are tender. Remove the onion. Using a hand blender, blend the carrots until a smooth broth is obtained. Add all the spices, salt, and sugar, and finally stir in the coconut milk. Tip: If you want it even smoother, you can also cook 4 potatoes and blend them as well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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