Spicy Coconut Carrot Soup

Too few ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g carrots (chopped)
1 tbsp coconut oil
½ onion
2 cloves garlic
10 g fresh ginger (grated or cut)
1 tbsp curry powder
½ tsp turmeric powder
½ tsp chili flakes
500 ml vegetable stock
200 ml coconut milk
1 dash fresh lime juice
1 pinch salt and pepper
  • Step 1/5

    Peel and dice the carrots, onions and garlic. Peel the ginger and grate or cut in small pieces. Heat vegetable stock.

  • Step 2/5

    Heat the coconut oil in a pot on medium-high heat. Put in the onions and sauté for about one minute, stirring occasionally. Add carrots and sauté for another minute. Add the garlic, ginger and spices and stir for a couple seconds.

  • Step 3/5

    Add hot vegetable stock as well as coconut milk and bring to boil. Reduce heat to medium-low, cover pot and let simmer lightly for about 15 to 20 minutes, until the carrot pieces are tender.

  • Step 4/5

    Either blend the soup directly in the pot with an immersion blender or transfer into a blender and blend until smooth. Season with salt and pepper, if needed.

  • Step 5/5

    Serve with toppings of your choice like coconut milk, coconut flakes, cilantro or parsley, a splash of lime juice and chilli flakes. If not eaten right away, store in the fridge (3-4 days) or freeze (1 month) for an easy meal-prep.

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