John Myers
Carrot Coconut Soup
The perfect carrot coconut soup recipe with a picture and simple step-by-step instructions.
- 2 Shallots
- 1 tbsp Rapeseed oil
- 300 g Carrots
- 1 medium sized Orange sweet potatoes
- 250 ml Vegetable broth
- 400 ml Unsweetened coconut milk
- Salt and pepper
- Sugar
- 1 Lime untreated
- 4 Stems Parsley
- 1 tbsp Coconut chips
- Peel shallots and cut into large cubes, peel the carrots and roughly cut into slices, peel the sweet potatoes and cut into large pieces. Sauté shallots in a saucepan with hot oil, add carrots and sweet potatoes and let simmer gently. Pour in the broth and coconut milk, season with salt, pepper and sugar. Bring the soup to the boil and simmer for about 20 minutes.
- Remove the soup from the heat and let it cool down a bit. Rub the peel off the lime. Halve the lime and squeeze it. Puree the carrot and coconut soup. Season with lime juice and a little lime zest, salt and pepper. Pluck the parsley leaves from the stalks and roughly chop them. Arrange the soup on plates, sprinkle with parsley, coconut chips and the remaining lime zest and serve.
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