Carrot Soup with Coconut and Orange (vegan)
Carrots are a fabulous staple to have at home. They are versatile, not very expensive and usually grow in most climates, so they don’t have to travel thousands of miles. To help you get a little more creative with carrots we have a refreshing yet incredibly comforting and creamy carrot soup with coconut and orange lined up for today. It is a classic with an exotic twist.
- 2-3 tbsp cooking oil of choice
- 1 medium red onion, roughly chopped
- 1 tbsp, fresh ginger, grated
- 300g carrots, peeled and roughly chopped
- 3 green cardamom pods
- 3 Kaffir lime leaves
- 1/2l water
- about 150 to 200 ml freshly squeezed orange juice
- about 150 to 250 ml coconut milk
- Optional grated orange zest, make sure the peel is untreated.
- 2 spring onions, sliced thinly
- drizzle of chilli oil
- In a heavy bottomed pot, add the oil and put on medium heat. Once hot add the onions and sauté for around 10 minutes.
- Add the carrot, ginger and cardamom pods and continue to saute for another 5 minutes
- Pour in the water, turn up the heat and bring to a boil, then turn the heat down again to a simmer and add the kaffir lime leaves.
- Put a lid on and gently simmer the soup until the carrots are soft. Remove from the heat and leave to cool down a little.
- Fish out the cardamom pods and lime leaves, then puree the soup.
- Add the coconut milk and orange juice little by little. It’s all about balancing the flavours. With oranges it very much depends on the individual fuit. Some are rather sour, some really sweet. Go with what is right for you. One thing we suggest is, don’t go overboard with the orange juice, if you want to deepen the citrus flavour, rather grate in some orange zest.
- Season with salt and pepper.
- To serve, gently reheat, plate up, sprinkle with a generous helping of spring onions and chilli oil.
- Tastes great with great with bread.
x V&S x