Rita Serano

fall carrot soup

When the weather is turning chilly, I like to eat more warm and spicy food. Especially soups, they are great to fight of the cold outside. To me soups are the ultimate comfort food. After coming home from a long walk or a busy day a warm hot soup get’s me back on my feet. The main ingredient for this soup are carrots. I always keep some carrots in my fridge. They are cheap, healthy, great as a snack and sliced a perfect ingredient for a vegetable soup. I added some warming spices that go well with the taste of carrot. To make the soup just a bit more interesting I use a topping, to give it a bit more texture and an extra flavour dimension.

ingredients (serves 4)

for the soup:

  • 700 grams of carrots, cleaned and sliced into rounds of about 1 cm
  • 1 large onion, roughly chopped
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground turmeric
  • 1 knob of fresh ginger (thumb size), grated
  • 500 ml water or vegetable stock
  • 350 ml coconut milk (plus 50 ml for swirling in the soup)
  • 3/4 teaspoon of salt (or more, to taste)
  • Some leaves of fresh cilantro, washed and roughly chopped (use as a garnish)

for the topping:

  • 50 grams of roughly chopped pistachio
  • 50 grams of sunflower seeds
  • 3 tablespoons of desiccated coconut
  • 1/2 teaspoon coriander seeds, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili flakes, like Korean pepper

Put the onions in a large cooking pot over medium high heat, add a splash of water to fry the onions (do not use oil). If needed add some more water. Once the onions start to brown, add the spices and ginger. Cook for about one minute until fragrant while stirring regularly and if needed add a splash of water. Add the carrots and all the water. Bring to a boil and reduce the temperature, let it simmer gently for about 15-20 minutes until the carrots are soft. Once they are, turn off the heat and blend the soup with an immersion blender or in a mixer until completely smooth. The soup will be rather thick at this stage, add the coconut milk and return to a low heat for 1-2 minutes to heat through. If you like a thinner soup add a bit more water (stock or coconut milk). Taste if it needs some more salt.

To make the topping just add the nuts and spices to a cast iron or ceramic pan. Heat over a low heat until the spices are fragrant and the desiccated coconut turns light golden brown. Remove from the heat and add to a bowl with the salt and chili. Set aside until needed.

To serve divide the soup into bowls, add a tablespoon of coconut milk and pour into the soup while making a swirl movement. Add some of the nut topping and fresh cilantro. Ready to serve!

spicy fall carrot soup with a nu and seeds topping

Summary
recipe image
Recipe Name
fall carrot soup
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 2 Review(s)
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *