Spiced Coconut Carrot Soup
"This is my daughter's favourite soup from Bon Appetit."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (262.2 g)
- Calories 192
- Total Fat - 7.6 g
- Saturated Fat - 3.6 g
- Cholesterol - 14.2 mg
- Sodium - 497.8 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 6.2 g
- Sugars - 12.8 g
- Protein - 9.2 g
- Calcium - 150.6 mg
- Iron - 2 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Finely grind coriander seeds in spice mill or with mortar and pestle; set aside.
Step 2
Heat oil in a small pot over medium-high.
Step 3
Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes.
Step 4
Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes.
Step 5
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.
Step 6
Add fish sauce, if using.
Step 7
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.
Step 8
Toss sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine.
Step 9
Divide soup among bowls. Top with carrot-herb salad just before serving.
Tips
- A spice mill or mortar and pestle
1 Reviews
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