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Carrot Coconut Soup Recipe

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4.1 from 10 reviews

This vibrant Carrot Coconut Soup blends fresh carrots, lemongrass, and creamy coconut milk with aromatic spices like red curry paste and sherry vinegar. Perfectly versatile, it can be served chilled during summer for a refreshing treat or warmed up in cooler months for comforting richness, enhanced by optional garnishes such as hemp seeds and microgreens.

Ingredients

Main Ingredients

  • 1 stalk lemongrass
  • 16 ounces carrots, peeled and sliced (about 2 bunches)
  • 1 (14-ounce) can light coconut milk, reserve ¼ cup for garnish
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons sherry vinegar
  • 1 teaspoon red curry paste or freshly minced ginger
  • ½ teaspoon sea salt, more to taste
  • ½ cup water
  • sea salt and freshly ground black pepper, to taste

Optional Garnishes

  • Hemp seeds
  • Pepitas
  • Microgreens

Instructions

  1. Prepare Lemongrass: Trim the lemongrass by cutting off the root end and the tough upper stem. Peel away the first one or two layers of outer leaves to expose the tender, aromatic core, then finely chop it.
  2. Blend Ingredients: In a high-speed blender, combine the chopped lemongrass, peeled and sliced carrots, coconut milk (reserve ¼ cup for garnish), garlic clove, extra-virgin olive oil, sherry vinegar, red curry paste or minced ginger, water, sea salt, and freshly ground black pepper. Blend until smooth. For less powerful blenders, strain the mixture to remove fibrous bits and blend again until completely smooth if preferred.
  3. Chill or Warm: For a chilled version, refrigerate the soup for at least 4 hours, stirring in a little cold water if it thickens too much. Alternatively, warm the soup gently in a saucepan on low heat until heated through.
  4. Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Drizzle with extra virgin olive oil and garnish with your choice of hemp seeds, pepitas, or microgreens before serving.

Notes

  • The soup can be served cold in summer or warm in cooler seasons.
  • If your blender isn’t powerful, straining the soup can help achieve a smooth texture.
  • Reserved coconut milk can be used as a garnish for added creaminess and visual appeal.
  • Adjust red curry paste to taste for spiciness or substitute with fresh ginger for a milder, zingy flavor.
  • Additional water can be added to thin the soup to your desired consistency after chilling.

Find it online: https://recipesbyliza.com/carrot-coconut-soup-recipe/