Creamy Carrot Soup
Carrot Soup with Coconut Milk and Orange Zest
Servings: 4
Adjust servings here:
Equipment
- blender
- pot
Ingredients
- 500 grams carrots
- 1 onion
- 150 ml coconut milk
- 2 cloves garlic
- 2 tbsp olive oil
- 1 orange
- a bunch parsley
- 1 liter vegetable stock or use a stock cube
Instructions
- Heat up a pot on medium-high heat and add olive oil.
- Chop the onion into small dice and add it to the pot. Sauté until soft, then grate the garlic, add it to the pot and mix it with the onion.
- Clean and chop the carrot in slices. Add to the pot.
- Add the vegetable stock. You can use pre-made stock from a carton or -as i did in the video- dissolve a cube with boiled water
- Add a bit of orange zest to the pot. Squeeze the orange and add the juice into the pot as well.
- Let it all simmer for 20-25 minutes on low heat. Make sure to add the lid.
- After 25 minutes, remove the pot from the heat source and blend the mixture with a hand blender until smooth.
- Add coconut milk and taste. Adjust with more salt and pepper as needed. Serve with a dash of coconut milk and chopped parsley.
Notes
You don’t have to preheat the coconut milk before adding it to the pot, as the carrot mixture will heat it up. However, you can consider returning the pot to the heat source for a short time if it has cooled down too much.
Enjoy!
