Creamy carrot soup with spices and coconut milk

Name: Creamy carrot soup with spices and coconut milk - Gherghina A.
Ingredients: 1 onion 1kg carrots 1 teaspoon curry 1 teaspoon cinnamon 200 ml coconut milk a little olive oil a little ginger a pinch of salt and pepper for garnish flax seeds and mint leaf

Soups - Creamy carrot soup with spices and coconut milk by Gherghina A. - Recipia

I have often found myself craving something quick and filling, but not heavy. I have made this creamy carrot soup with coconut milk dozens of times, especially when I have too many carrots left. It has a pleasant taste, a creamy texture, and the spices add a little extra without being overwhelming. The coconut flavor is present but not too sweet. It is made from simple ingredients, but the result really matters to me, especially on cooler evenings or after a long day. Quick Info Total time: about 35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: easy Recipe type: quick vegetarian cream soup Ingredients 1 onion 1 kg carrots 1 teaspoon curry 1 teaspoon cinnamon 200 ml coconut milk a little olive oil a little ginger salt and pepper (to taste) for garnish: flax seeds, mint leaf Preparation steps 1. Peel and wash the carrots. Peel the onion. 2. Chop the onion as finely as possible. 3. Put a pot on the stove and add a little olive oil. When it's hot, add the onion and sauté on low heat, stirring occasionally. 4. While the onion softens, cut the carrots into fairly large pieces (they don't need to be equal, as everything will be blended at the end). 5. Add the carrots over the onion and continue to sauté for a few more minutes, about 2-3 minutes, stirring. 6. Pour a cup of water (about 200 ml) over the vegetables. Put the lid on and let it simmer over medium heat for about 15-20 minutes until the carrots are soft. 7. When you see that the carrots are almost done, add curry, a little grated ginger (to taste), salt, and pepper. Let everything simmer for a few more minutes without the lid to reduce the liquid slightly. 8. Finally, add the coconut milk and cinnamon. Mix well and let it cook for another 2-3 minutes to warm it up and blend the flavors. 9. Remove the pot from the heat. Use an immersion blender to blend the vegetables directly in the pot until you get a smooth and creamy consistency. 10. Serve the soup hot. You can sprinkle flax seeds on top and add a mint leaf for garnish. Why I make this recipe often I love that I don't need complicated ingredients and it comes together quickly. The texture is velvety, and the flavors of curry, ginger, and cinnamon pair well with the sweetness of the carrots. The coconut milk adds creaminess without dairy. It's perfect when I want something warm without too much effort. Tips and variations Tips If you want it to be thicker, let the liquid reduce before adding the coconut milk. For a stronger ginger flavor, you can add more, but be careful not to overpower the other flavors. Substitutions If you don't have coconut milk, you can use another plant-based milk, but it won't have the same flavor. The curry can be omitted or replaced with a little turmeric if you don't like the taste. In the absence of flax seeds, any other seeds or even a little fresh herbs on top will work. Variations You can add a little garlic along with the onion if you want a stronger flavor. If you want the soup thinner, dilute it with a little hot water at the end after blending. For a more rustic texture, blend only part of the soup and leave the rest in chunks. Serving ideas I serve it simply, with seeds sprinkled on top and a mint leaf. It also works well with homemade croutons. It's perfect alongside warm flatbread or whole grain bread. Frequently asked questions 1. Can the soup be made without coconut milk? Yes, but it won't have the same creaminess and flavor. You can substitute with any other plant-based milk, but the result will be more neutral. 2. Do the carrots need to be chopped finely? No, just cut them so they cook well. Everything will be pureed at the end anyway. 3. The soup is too thick. What can I do? If it comes out too dense, add a little hot water or vegetable broth until it reaches the desired consistency. 4. Is the cinnamon too strong? A teaspoon in this quantity doesn't overpower the taste, but if you don't like it, you can use less or even omit it. 5. Can I add other vegetables? Yes, but then it won't be the classic carrot and coconut soup. You can try adding a little zucchini or potato for a smoother texture. Nutritional values Estimation for one serving (out of 4): Calories: approximately 180 kcal Carbohydrates: 30 g Protein: 3 g Fats: 7 g Values depend on exactly how much oil and coconut milk you use. Carrots have a lot of carbohydrates, but the soup remains quite light. Coconut milk adds fats, but not in large amounts per serving. It is gluten-free and does not contain dairy. Storage and reheating The soup can be stored in the refrigerator in a sealed container for about 2 days. It reheats easily on low heat, stirring often. I do not recommend freezing it because the texture changes due to the coconut milk. If made with another plant-based milk, it freezes better, but the taste won't be the same.

Preparation

I started with the vegetables, peeled and washed them. I chopped the onion finely and sautéed it in olive oil, then added the carrots cut into larger pieces. After they were sautéed a bit, I added a cup of water and covered the pot with a lid to let it simmer for 15-20 minutes, adding the spices (cinnamon is added at the end). Once the carrots softened, I added the coconut milk and cinnamon. I let it cook for a few more minutes to incorporate everything, then set it aside and blended it until it became a thicker cream. Enjoy your meal!

Creamy carrot soup with spices and coconut milk

Preparation

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