in Soup Recipes

Carrot-orange-coconut soup

updated

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Ingredients for 4 servings:

  • 300 g carrot(s), grated
  • some oil
  • 100 ml vegetable stock
  • 300 ml orange juice
  • 100 ml cream (almond cream), or soy cream
  • 50 g desiccated coconut
  • 1 tsp ginger root, finely grated
  • Salt
  • possibly spice mix (Gomasio)
  • chili powder
  • Mint, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat the oil in a saucepan. Briefly sauté the grated carrots in the oil, then add the vegetable stock. Simmer gently for 10 to 15 minutes. Add the almond cream and desiccated coconut and simmer for another 10 minutes. Stir in the mint. Season with salt, gomasio (if using), and chili to taste, and blend everything. Bring back to a boil briefly.

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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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