A deliciously creamy carrot soup with a Thai twist, this recipe offers an interesting alternative to the Thai pumpkin soups which have become popular in recent years. Coconut milk is widely used in South East Asian cooking, and makes an excellent source of vitamins and medium-chain fatty acids. It lends a sweet nuttiness to recipes, while the ginger and cumin balance the richness of the carrot and coconut milk blend. Carrots are high in Vitamin C, hence their reputation for fortifying eye-sight to the point of enabling night vision. The moreish coriander makes a perfect for garnish for this Asian-inspired recipe.
For a filling vegan meal, substitute the chicken stock with vegetable stock. Quick to prepare and cook – make a day ahead to really bring out the flavours.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
|5 large carrots (about 800 g), coarsely chopped||1 L chicken stock|
|1 brown onion, finely chopped||½ cm ginger piece, finely grated|
|2 tbsp coconut oil||½ tsp ground cumin|
|200 ml coconut milk||salt and pepper to taste|
|a handful of coriander leaves|
1. In a large saucepan, sauté onions and carrots after heating the coconut oil.
- 2. Add the ginger and cumin once the onion caramelised.
- 3. Add the stock, cover and bring to a boil.
- 4. Reduce heat and simmer for 35 minutes or till carrots are cooked through.
- 5. Using a stick blender, blend the soup together till smooth.
- 6. Add the coconut milk, turn the heat up and whisk for 5 minutes.
- 7. Season with salt and pepper.
- 8. Sprinkle some coriander on top and serve.