Comforting Carrot Coconut Soup Recipe

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This Carrot Coconut Soup marries the sweet earthiness of carrots with the tropical richness of coconut. At the same time, aromatic ingredients like lemongrass, curry leaves, and mustard seeds add depth and complexity.

My son-in-law has always had a penchant for soups, and this Carrot Coconut Soup is one he frequently requests. I typically whip up a large batch and freeze it in individual containers, ensuring he has a comforting treat ready whenever the craving strikes. This soup isn’t just his favorite; it’s healing, nutritious, flavorful, and light. Each sip feels like a gentle embrace, wrapping you in warmth.

The vibrant flavors stem from a unique blend of lemongrass, curry leaves, key lime leaves, ginger, garlic, and mustard seeds. Each ingredient contributes a special touch, culminating in a harmonious and soothing cup of soup. With the chillier seasons on the horizon, Carrot Coconut Soup might just reach the top of your comfort food list.

Carrot Coconut Soup Ingredients

In every bowl of this soup, a symphony of ingredients sings in harmony, each contributing its unique note.

  • Carrots: The star of the show, carrots provide a subtly sweet base. Their earthiness is a perfect canvas for the diverse flavors we will introduce.
  • Celery and Shallot: These two build the foundational aromatic base, offering a hint of freshness and depth.
  • Garlic and Ginger: These aromatic powerhouses infuse the soup with warmth and spice. While garlic provides a deep, mellow sweetness, ginger adds zesty and peppery undertones.
  • Lemongrass: This exotic ingredient imparts a citrusy aroma, adding brightness to the soup.
  • Key Lime Leaves: Often a hidden gem in Southeast Asian cooking, these leaves provide an intoxicating fragrance reminiscent of lime zest but with a unique complexity.
  • Curry Leaves: These leaves introduce a slightly pungent, roasted aroma, further intensifying the soup’s depth of flavor.
  • Mustard Seeds: As we’ve touched on earlier, these seeds pop with nutty and smoky nuances, adding another layer of complexity.
  • Salt, White Pepper, and Lime Juice: These seasonings ensure perfectly balanced soup. The sharpness of white pepper and the tang of lime juice contrast beautifully with the soup’s overall creamy and earthy profile.
  • Coconut Milk envelopes all the ingredients in a creamy, velvety texture while adding a slight sweetness and tropical nuance.
  • Coconut Oil: Using this to fry our mustard seeds and curry leaves ensures a rich infusion of flavor and adds a subtle coconut aroma to the finishing touch.

Every spoonful of the Carrot Coconut Soup is a delightful exploration of these ingredients, a journey through tastes and cultures. As the colder months approach, there’s nothing quite like diving into a bowl that warms the body and soul.

Mustard Seeds in Carrot Coconut Soup:

If you’re unfamiliar with mustard seeds, they might initially seem a bit daunting. These tiny seeds tend to pop when they touch hot oil, but don’t be alarmed – it’s natural! In the final steps of preparing the soup, heat the coconut oil and add the curry leaves, stirring them for about 15 seconds to avoid burning. Next, introduce the mustard seeds. Allow them to pop for about 10 seconds before removing from the heat and pouring in the soup directly. So, why this extra step with mustard seeds? These little seeds infuse the soup with a hint of spice and impart a distinct flavor. Frying them accentuates their intricate tastes. Their aromatic and slightly nutty profile pairs wonderfully with carrots, elevating the soup’s overall taste.

Note on Ingredients:

Some ingredients in this Carrot Coconut Soup, such as dry key lime leaves, curry leaves, and yellow mustard seeds, might not be readily available in regular grocery stores. However, they are essential to achieving the authentic flavor profile of this soup. For the best quality and authenticity, I recommend sourcing them from local Indian or Asian markets. If you’re having trouble finding them nearby, don’t fret! Platforms like Amazon also offer these ingredients, making it convenient to bring these unique flavors into your kitchen.

How to Make Comforting Carrot Coconut Soup Recipe

Preparation

1.
In a medium-sized pot over medium-high heat, warm 1 tablespoon of coconut oil. Add the diced shallots and sauté for about 1 minute.
Stir in the celery and continue sautéing for another minute.
Add the key lime leaves, minced ginger, and half of the curry leaves (5 leaves).
Mark as complete
2.
Season the mixture with salt and white pepper. Continue to sauté for approximately 3 minutes.
Introduce the chopped carrots and minced garlic to the pot, and sauté for an additional 5 minutes.
Mark as complete
3.
Pour in the water or broth, and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium and let the soup simmer until the carrots are tender but not mushy.
Once the carrots are tender, remove the pot from the heat. Allow the soup to cool slightly, then carefully transfer it to a blender. Blend until the mixture is smooth.
Mark as complete
4.
Return the blended soup to the pot and place it over medium heat.
Mark as complete
5.
Stir in the coconut milk until well combined, then reduce the heat to low.
Mark as complete
6.
In a separate small pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the remaining curry leaves and the mustard seeds. Sauté until the mustard seeds begin to pop. Once they've popped, promptly transfer this mixture into the soup.
Mark as complete
7.
Mix well, then stir in the lime juice.
Serve your Carrot Coconut Soup hot and enjoy the burst of flavors!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
2 tablespoons coconut oil, divided
1 shallot, diced
3 celery sticks, cleaned and cut into small pieces
5 dry key lime leaves
1/12 tablespoons minced ginger
10 curry leaves, divided
1 tablespoon salt
1/2 teaspoon white pepper
1 1/2 lbs (about 12 medium-sized) carrots, peeled and cut into chunks
5 cloves garlic, minced
5 cups vegetable broth or water
1 cup coconut milk
1 teaspoon yellow mustard seeds
2 limes juiced

Preparation

1
In a medium-sized pot over medium-high heat, warm 1 tablespoon of coconut oil. Add the diced shallots and sauté for about 1 minute. Stir in the celery and continue sautéing for another minute. Add the key lime leaves, minced ginger, and half of the curry leaves (5 leaves).
2
Season the mixture with salt and white pepper. Continue to sauté for approximately 3 minutes. Introduce the chopped carrots and minced garlic to the pot, and sauté for an additional 5 minutes.
3
Pour in the water or broth, and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium and let the soup simmer until the carrots are tender but not mushy. Once the carrots are tender, remove the pot from the heat. Allow the soup to cool slightly, then carefully transfer it to a blender. Blend until the mixture is smooth.
4
Return the blended soup to the pot and place it over medium heat.
5
Stir in the coconut milk until well combined, then reduce the heat to low.
6
In a separate small pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the remaining curry leaves and the mustard seeds. Sauté until the mustard seeds begin to pop. Once they've popped, promptly transfer this mixture into the soup.
7
Mix well, then stir in the lime juice. Serve your Carrot Coconut Soup hot and enjoy the burst of flavors!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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