Carrot Coconut Soup

A simple and satisfying soup for the increasingly chilly weather. There are dozens of soups I want to try in the coming months but this recipe on Shutterbean was at the top of my list. It is delicious! Hearty and creamy, a little sweet and spicy. I didn’t have sambal oelek which was important to the original recipe but I tried to make up some of the flavor with fresh ginger and garlic. I also subbed out the chicken broth for vegetable. :)

serves 4

4 tablespoons Earth Balance butter (or butter of your choice)
About 1 lb of carrots, peeled and chopped
1 small onion, chopped
2 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
salt and pepper to taste
2 cups vegetable broth
1 tablespoon vegan chicken base (optional)*
1 14 oz can of coconut milk
sriracha and fresh cilantro for serving

• Melt butter in a large-ish pot over medium-high heat.
• Add carrots and onion with salt & pepper to your liking. Cook until carrots are softened, about 15-20 minutes. Stir often.
• Stir in broth and mock base, coconut milk, garlic, and ginger. Bring to a boil, reduce heat, and simmer for about 40-45 minutes until vegetables are soft. Stir occasionally.
• Let soup cool slightly, then puree in a blender or with an immersion blender until smooth.
• Reheat the soup, thinning with water to desired consistency and re-seasoning with salt & pepper as needed.
•Serve with a little sriracha and cilantro!

*I bought this at Market Spice but I’m sure the soup would still be delicious without it.

When I was in the third grade, I made a cream of carrot soup from The American Girl Cookbook. It was a Victorian recipe for the Samantha doll. The soup came out surprisingly well but I was too lazy to hand mash 2lbs of hot carrots ever again. Haha. Also, I’m pretty sure wealthy Samantha would’ve had servants for all her soup needs. Anyway, it’s nice to give carrot soup another shot… now that I’m an adult with an immersion blender.

5 thoughts on “Carrot Coconut Soup

  1. Pingback: Carrot and Ginger Soup with a Dash of Orange | ãhãram

    • Mmm, coconut and coriander sounds lovely. I didn’t fully appreciate coconut until this year. Currently searching for Thai soups to keep with the coconut base, yum!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: