Carrot Soup with Coconut Milk
The carrot soup with coconut milk from Spoonsparrow combines earthy and exotic flavors in a delightful way and requires only 5 ingredients.
Ingredients
- 1 onion
- 1 Garlic clove
- 10 g ginger root
- 500 g yellow organic carrots (with greens)
- 2 tbsp olive oil
- 0.5 tsp turmeric powder
- Salt
- Pepper
- 500 ml vegetable broth
- 150 ml coconut milk
- 4 sprigs Mint
- 1 Organic Lime
Instructions
-
1.
Peel and finely dice the onion, garlic, and ginger. Clean the carrots, wash them thoroughly, cut into pieces; set aside a few carrot greens for garnish.
-
2.
Heat olive oil in a pot. Sauté all vegetables for 3–4 minutes over medium heat. Season with turmeric, salt, and pepper, then deglaze with vegetable broth. Add 100 ml coconut milk, bring to a boil, and let the soup simmer gently for about 20 minutes.
-
3.
Meanwhile wash the mint, pat dry, and tear into smaller pieces if desired. Peel the lime hot, pat dry, grate its zest, and squeeze out the juice.
-
4.
After cooking, puree the soup finely and season with salt, pepper, lime juice, and 1 tsp lime zest. Ladle the carrot coconut soup into bowls, drizzle remaining coconut milk on top, sprinkle with extra pepper, and garnish with carrot greens and mint.
