in Soup Recipes

Carrot and coconut cream soup

updated

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Ingredients for 3 servings:

  • 500 g carrot(s)
  • 200 ml coconut milk
  • 2 m.-large pointed peppers, red
  • 1 m.-sized onion(s)
  • 1 clove(s) garlic
  • 2 tbsp oil, for example sesame oil
  • 1 tbsp vegetable broth
  • ½ tsp ginger
  • ½ tsp turmeric
  • 2 pinches of coriander
  • Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asian, vegetarian, vegan

Sauté the onions in the oil. Peel the carrots, chop them into large pieces, and add them to the onions with enough water to lightly cover the carrots. Add the vegetable stock and simmer for about 5-10 minutes, until the carrots are soft. Add the garlic clove, coconut milk, and spices and simmer for another two minutes. Blend everything with a hand blender until creamy. Slice the bell peppers into rings, add them to the soup, and simmer for another two or three minutes, depending on the desired consistency. Adjust seasoning if desired.

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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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