Épingler This Carrot and Coconut Soup is a vibrant and velvety dish that brings warmth and comfort to any table. Featuring sweet carrots simmered in a rich, creamy coconut broth and subtly spiced with ginger and cumin, it is as nourishing as it is delicious. Perfect for a quick weekday meal or a light weekend lunch, this soup is sure to become a household favorite.
Épingler The combination of earthy carrots and tropical coconut creates a sophisticated flavor profile that is both sweet and savory. With a prep time of only 15 minutes, this soup is an accessible way to enjoy a gourmet-style meal at home. Its smooth, golden texture makes it visually stunning and incredibly satisfying to eat.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 600 g (about 5 medium) carrots, peeled and sliced
- 1 small potato, peeled and diced
- 750 ml (3 cups) vegetable broth
- 400 ml (1 can) coconut milk (full-fat recommended)
- 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (optional)
- Toasted coconut flakes (optional)
- A squeeze of lime juice
Instructions
- Step 1
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Step 2
- Add the minced garlic and ginger; cook for 1 minute until fragrant.
- Step 3
- Stir in the carrots and potato, and cook for another 2-3 minutes.
- Step 4
- Add ground coriander, cumin, and chili flakes (if using). Stir to coat the vegetables in the spices.
- Step 5
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until the carrots and potato are very tender.
- Step 6
- Stir in the coconut milk and heat through for 2-3 minutes (do not boil).
- Step 7
- Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches in a countertop blender.
- Step 8
- Season with salt, pepper, and a squeeze of lime juice to taste.
- Step 9
- Ladle into bowls and garnish with cilantro, toasted coconut flakes, or extra chili flakes, if desired.
Zusatztipps für die Zubereitung
To achieve the smoothest texture, ensure the vegetables are completely tender before blending. If you prefer a rustic feel, you can leave a few small chunks of carrot. For safety, when using a countertop blender with hot liquid, remember to blend in small batches and hold the lid down firmly with a towel.
Varianten und Anpassungen
For extra depth, try roasting the carrots before simmering them in the soup. You can also add a chopped apple with the vegetables for a subtle sweetness. For a lighter version, use light coconut milk or a mix of half coconut milk and half extra vegetable broth.
Serviervorschläge
Serve this velvety soup hot with a side of crusty bread or alongside steamed jasmine rice for a more filling meal. Top each bowl with fresh cilantro, toasted coconut flakes, or a few extra chili flakes for a touch of heat and texture.
Épingler Whether you are looking for a healthy vegan option or a comforting bowl of soup, this Carrot and Coconut recipe is sure to satisfy. Its balance of sweet, creamy, and spicy notes makes it a standout dish for any occasion.
Questions fréquentes sur la recette
- → Comment obtenir une texture plus onctueuse ?
Utilisez du lait de coco entier et mixez longuement avec un mixeur plongeant. Vous pouvez également ajouter une pomme de terre qui apporte du liant naturel.
- → Peut-on le préparer à l'avance ?
Oui, ce velouté se conserve 3 jours au réfrigérateur et se congèle parfaitement. Réchauffez doucement sans porter à ébullition pour préserver la texture.
- → Quels accompagnements recommander ?
Servez avec du pain de campagne grillé, du riz jasmin vapeur ou des naans pour trempette. Les graines de courge torréfiées apportent aussi du croquant.
- → Comment varier les épices ?
Le curcuma, le paprika fumé ou le piment d'Espelette remplacent avantageusement les flocons de piment. Le galanga peut substituer le gingembre pour une touche plus exotique.
- → Est-ce adapté aux régimes spécifiques ?
Ce velouté est naturellement vegan, sans gluten et sans lacte. Vérifiez simplement votre bouillon de légumes pour garantir l'absence de traces.
- → Pourquoi rôtir les carottes auparavant ?
La torréfaction au four concentre les sucres naturels des carottes, apportant une profondeur de saveur supplémentaire et une couleur plus ambrée au velouté.