John Myers
Coconut Tomato Soup with Purple Carrots
The perfect coconut tomato soup with purple carrots recipe with a picture and simple step-by-step instructions.
- 200 g Purple carrots, sliced, blanched frozen, own cultivation
- 1 tbsp Coconut oil
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt fine
- 0,5 piece Chilli pepper finely chopped without seeds
- 0,5 piece Garlic clove finely chopped
- 1 tsp Coriander freshly finely chopped
- 500 g Tomato red canned
- 200 ml Coconut milk
- 100 ml Vegetable broth see my KB
- 1 tbsp Parsley smoothly finely chopped
- 1 pinch Sugar
- 1 pinch Hot paprika powder
- 1 pinch Sea salt fine
- 2 tbsp Sour cream
- 1 tsp Butter
- 1 piece Shallots finely chopped
- Sweat the shallot in butter. Add vegetable stock, coconut milk and tomatoes and season.
- Bring to the boil and simmer for 15 minutes. Puree the tomatoes and strain the soup through a coarse sieve. There can still be small pieces of tomato in it.
- Stir in the sour cream and add the parsley. Bring everything to the boil again briefly.
- Braise the thawed frozen carrots with the garlic and chilli in coconut oil. Season with salt and pepper.
- Serve the soup in preheated plates. Everyone can use the purple carrot garnish in the soup they like.
- I made a little more soup so that there were two plates for each. For us it was a vegetarian main meal and a piece of fresh, home-baked spelled bread was eaten with it.
- This soup is a thank you to user Schwarzmond, who always gives me great ideas for vegetarian cuisine.
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