Yay, a recipe is hitting the blog! And not a second too late! And boy oh boy, what a recipe. This soup is the embodiment of all things nourishing, heart warming, comforting and soothing. When I first developed the recipe, about a month or so ago, I ended up making this soup four times in two weeks. I basically lived off this soup and I loved it.
The combination of carrot and coconut might seem a little bit out there to some of you if you haven’t tried it before, but believe me it is a beautiful one. And when you add ginger, coriander and some kaffir lime leaves as well, the flavors will transform your soup into something you will end up craving four times in two weeks. Don’t say I didn’t tell you so.
For this soup I ended up using coriander roots. Yes, those bits that you would probably discard and throw away in the bin. Stop doing it. Please. They are fully edible, wonderfully flavorsome (they pack a serious punch!) and just perfect for soups or stews. So next time you’ll buy some fresh coriander, use the leaves (and stalks please) as you wish, to make beautiful meals, and save those roots – give them a good clean, make sure they’re not sandy or dirty and store them in the fridge for a couple of days until you’re ready to put them to good use in a soup. They also keep well (and longer) in the freezer.
Gorgeous carrot and coconut soup
- 2 red onions, roughly chopped
- 6 coriander roots
- 2 cm piece of ginger, roughly chopped
- 4 garlic cloves, halved
- 6 big carrots, roughly chopped
- 1 can of tomatoes
- 4 cups water
- 3 TBSP veggie stock powder (I used this recipe)
- 1 can of coconut milk
- 4 TBSP tamari
- 5 kaffir lime leaves
- crushed black pepper, 1/2 tsp
- chili flakes, to taste
- to serve: 1 TBSP tahini, pinch sesame oil, turmeric dukkah, chili flakes and fresh coriander
- Add the onions to a pot with a bit of coconut oil and sautee them for about 5 minutes until tender and translucent.
- Add coriander roots, garlic and ginger and continue to sautee for 3-4 minutes, stirring so the garlic doesn’t burn.
- Add carrots, tomatoes, coconut milk, kaffir lime leaves, water and stock powder, season with tamari and bring to a boil.
- Lower the heat, cover the soup and let it simmer for 15-20 minutes, until the carrots are tender.
- Remove the soup from heat and allow it to cool until it is only warm. This usually takes a while, 30-40 minutes.
- Puree your soup by adding to a blender and blitzing until you get a smooth, silky consistency. You will need to do this in 3-4 batches, or more, depending on the size of your blender’s jug.
- Once pureed, when ready to serve, return the soup to heat to warm it up, add black pepper and chili flakes to taste.
- I love serving it with a drizzle of tahini, because I think tahini makes everything better.