Carrot and Coconut Soup

Carrot and Coconut Soup #

A satisfying soup delicately spiced and perfect for warming up during the colder months.

Ingredients #

  • Carrots (trimmed and sliced) – 500g
  • Potato (peeled and sliced) – 1
  • Onion (finely chopped) – 1
  • Garlic clove (chopped) – 1
  • Ginger (grated) – 1 teaspoon
  • Red chilli (chopped) – 1
  • Vegetable oil – 1 tbsp
  • Garam masala powder – 1 teaspoon
  • Lemon juice – 2 teaspoons
  • Orange or lemon zest – 4 teaspoons
  • Coconut milk – 200g

Optional for added flavour:

  • Kasoori methi – 1 teaspoon
  • Fresh coriander – 2 tablespoons

Method #

  1. Heat the oil in a large, lidded pan.
  2. Add the onion, garlic, ginger, and chilli. Sauté for 3–5 minutes until soft.
  3. Stir in the garam masala powder, followed by carrots, potato, and zest. Cover and cook over low heat for 10 minutes.
  4. Shake the coconut milk can and pour most of it into the pan.
  5. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the carrots are very soft.
  6. Add lemon juice.
  7. Blend the soup using a food processor until smooth.
  8. Serve in bowls with a swirl of reserved coconut milk and a sprinkle of curry powder if desired.