Spicy Coconut Carrot Soup

Name: Spicy Coconut Carrot Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 300 g carrots (chopped); 1 tbsp coconut oil; 0.5 onion; 2 cloves garlic; 10 g fresh ginger (grated or cut); 1 tbsp curry powder; 0.5 tsp turmeric powder; 0.5 tsp chili flakes; 500 ml vegetable stock; 200 ml coconut milk; 1 dash fresh lime juice; 1 pinch salt and pepper

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Encore & More

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Difficulty

Easy 👌

min.

Preparation

min.

Baking

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.