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This soup is healing, nutritious, flavorful, and light. With each sip of soup, you will feel like you are giving your body a cozy hug. All the flavors come from the combination of lemongrass, curry leaves, key lime leaves, ginger, garlic, and mustard seeds. Each ingredient brings a unique aspect to the dish and allows all the flavors to come together harmoniously. These rich and flavorful ingredients will provide you with the most soothing cup of soup. Carrot coconut soup can easily become your new favorite dish, especially with colder weather coming around the corner.
How to Work With Mustard Seeds?
If you have never worked with mustard seeds, you may initially find them intimidating to work with. They tend to pop when they come in contact with hot oil. But it’s ok because that is perfectly normal. In the last step of the soup, you will bring the coconut oil to heat; add the curry leaves first for 15 seconds, moving them around so that they won’t burn. Then add the mustard seeds and let them pop for 10 seconds, then remove them from the heat and add the soup directly!
Why Add Mustard Seeds to Soup?
Adding the mustard seeds will add a bit of spice to the soup and give it a unique flavor. Frying them first will also help bring out more of the complex flavors. Mustard seeds are also a particularly enjoyable addition when making carrot soup since the carrots taste great with aromatic and nutty seeds.
How to Pick Carrots for your Carrot Coconut Soup?
When choosing carrots for the soup, select firm, smooth, and fresh in appearance; they should not be soft and not too thick. Thick carrots tend to have a large core and can be woody and chalky in taste.
This carrot coconut soup is perfect for those trying to cut down on eating meat. This nutrient-filled soup is made with all vegetable-based ingredients such as carrots, celery, shallots, garlic, coconut milk, and vegetable broth or water. While carrot coconut soup does not contain any dairy or meat, it is still rich and creamy, making it the perfect soup.
In a medium size pot over medium-high heat, add one tablespoon of coconut oil and the shallots, and saute for one minute, and add the celery saute for another minute, followed by the key lime leaves. Minced ginger 5 of the cutty leaves, salt, and pepper, saute for about 3 minutes.
Add the chopped carrots and the minced garlic and saute for 5 minutes.
Pour the 5 cups of water or broth, bring to a boil, then lower the heat to medium and let it simmer until the carrots are tender and soft but not mushy.
When its cool to handle, blend the soup in a blender and bring it back to the pot.
Turn on the heat to medium, add the coconut milk, and stir well. Keep on low heat.
In a small pan, add one tablespoon of coconut oil, the remaining curry leaves, and the mustard seeds.
Wait until all the mustard seeds pop, add to the soup, and mix all together! Enjoy!
|1.5 lb. carrot (about 12 carrots the medium size peeled and cut into chunks)|
|3 celery sticks (cleaned and cut into small pieces)|
|1 shallot (diced)|
|5 clove garlic (minced)|
|1 ½ tablespoons minced ginger|
|2 inches lemon grass stick (peeled)|
|5 dry key lime leaves|
|10 curry leaves|
|1 teaspoon yellow mustard seeds|
|1 tablespoon salt|
|½ teaspoon white pepper|
|2 lime (juiced)|
|1 cup coconut milk|
|5 cups water or broth|
|2 tablespoons coconut oil (separate)|
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