Pan Roasted Carrot Coconut Soup

A richly flavored soup with the addition of Garam Masala and cumin. If you are not familiar with Garam Masala, it is an Indian spice blend and can be found in most larger grocery stores. Finishing the soup off with creamy coconut milk melds the elements together into a supremely satisfying soup. This soup can easily be made vegan by swapping the butter out for coconut oil and using vegetable broth instead of chicken broth.

Pan Roasted Carrot Coconut Soup

Prep Time 10 minutes
Cook Time 35 minutes
A richly flavored soup with the addition of Garam Masala and cumin. If you are not familiar with Garam Masala, it is an Indian spice blend and can be found in most larger grocery stores. Finishing the soup off with creamy coconut milk melds the elements together into a supremely satisfying soup. This soup can easily be made vegan by swapping the butter out for coconut oil and using vegetable broth instead of chicken broth.
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Course Soup
Servings 6

Ingredients
 

  • 2 tablespoons unsalted butter
  • 2 pounds carrots, cut diagonally about ¼ inch thick
  • 3 large shallots, thinly sliced (about ½ pound)
  • 1 ½ teaspoons fresh grated ginger
  • ¾ teaspoon Garam Masala
  • 1 ½ teaspoons kosher salt
  • 3 cups chicken broth, or vegetable broth
  • 1 ¼ cups reduced fat unsweetened canned coconut milk
  • 1 tablespoon coconut sugar, or brown sugar
  • chopped peanuts and mint for garnish

Instructions
 

  • Melt the butter in a large saucepan or stock pot over medium heat. Add the carrots and cook, stirring often, over medium-high heat for 5-7 minutes.
  • Add the shallots and saute for another 4-5 minutes until softened. Stir in the ginger, garam masala and one teaspoon of the salt and cook, stirring, one more minute.
  • Pour the chicken stock into the pot and scrape up any pieces that are stuck to the bottom of the pan. Partially cover with a lid and simmer over medium-low heat for 20 minutes, or until the carrots are totally soft. If the liquid reduces too much, add some water or more stock so that the carrots are submerged.
  • Remove from the heat and let the mixture cool slightly. Transfer some carrots and liquid to a blender, and being very careful, blend until smooth. Placing a kitchen towel over the blender and holding the lid on firmly is a good idea so that the lid doesn’t pop off and the soup doesn’t splatter. The soup will most likely need to be pureed in batches. When it is all pureed, pour it back into the same pot.
  • Place the pot over low heat and stir in the coconut milk, sugar, and last half teaspoon of salt. Taste for seasoning and add more salt if necessary. Once warmed through, ladle into bowls and garnish with the nuts and mint.
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