Spiced Coconut Carrot Soup
Carrots…a food I want to like but have difficulty with. I don’t typically buy them and I somehow ended up with a few pounds after I had out of town guests over so I was looking for a non-boring carrot soup recipe and came across this one. Made some substitutions, and voila! It’s healthy and delicious.
INGREDIENTS
1 tablespoon ground coriander
2 tablespoons virgin coconut oil
1 pounds carrots, peeled, chopped (about 4 cups), plus 1 carrot, thinly sliced
1 orange pepper (or could use more carrots)
1/2-1 tsp Kosher salt
Few dashes cayenne pepper
1/2 small red onion, diced
1 1-inch piece ginger, peeled, finely grated
4 garlic cloves, minced
2 teaspoons curry powder
1 15-ounce can unsweetened coconut milk
1 teaspoon fish sauce
2 tablespoons fresh lemon juice
Crushed red pepper flakes, toasted sesame seeds, sliced scallions, and/or cilantro leaves (for serving)
RECIPE PREPARATION
Heat oil in a small pot over medium-high. Add garlic and ginger and saute for 1 minute until fragrant. Add in onions, chopped carrots, cayenne pepper, curry powder, and ground coriander and cook, stirring often, until carrots are slightly softened about 12 minutes.
Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. Add fish sauce.
Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.
Divide soup among bowls. Top with sesame seeds, cilantro leaves, scallions, jalapenos.
