Print

Include in print view:

Images Description Preparation Notes Ingredients Nutrition Facts

Text size:

Small Medium Large

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!