John Myers
Carrot or Pumpkin Coconut Turmeric Soup
The perfect carrot or pumpkin coconut turmeric soup recipe with a picture and simple step-by-step instructions.
- 700 g Carrots or pumpkin
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 cm Ginger
- 1 cm Turmeric or 2 level teaspoons of powder
- 400 ml Coconut milk
- 500 ml Water or vegetable broth
- 1 pinch each of allspice, anise and cloves
- 1 tsp Sea-Salt
- Freshly ground pepper
- 2 tbsp Lemon juice
- The specified weight of the carrots relates to the finished peeled and roughly diced carrot pieces. Chop these in the mixing bowl for 5 seconds on speed 6, then remove and pour into a bowl.
- Peel the onion, garlic, ginger, turmeric and add to the mixing bowl (halved onion). Chop for 4 seconds at level 6. Skim off two tablespoons of coconut milk / fat (the solid coconut fat collects in the top of the can if you don’t shake it) and pour into the mixing bowl. Braise for 3 minutes at 100 degrees on level 1. Then add the carrot pieces and cook for another 2 minutes.
- Add the remaining coconut milk, water / broth and the spices and cook for 16 minutes on the mixer at 100 degrees. Finally add lemon juice. Puree the soup until it is nice and creamy. It is best to do it at intervals, first at level 6 for a few seconds and then at level 8 or 9 for a few more seconds.
- Add to this, e.g. pine nuts roasted without fat or flaked almonds. Roasted sunflower seeds or pumpkin seeds also go well with it. If you want, you can add a tablespoon of coconut milk to the soup and sprinkle it with chopped herbs, e.g. coriander or parsley.
- You can of course use pumpkin instead of carrots. You can also use star anise instead of anise. Fried prawns go well with it, or herb tofu cut into cubes and sautéed.
- I like the soup B. also like the next day, simmered a bit so that it is creamier than pasta sauce :-).
- Sometimes I also cook a peach or two apricots (peeled, cut into pieces, without a core!). This gives the soup an even more fruity note. I really like ground brown millet and therefore often stir 2 – 3 tablespoons of it into the soup.
- When I have a large pumpkin to process, I make double the amount (i.e. double all the ingredients). Except for the amount of coconut milk, which stays with me in one can.
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