Spiced Carrot and Coconut Soup Recipe

The Spiced Carrot and Coconut Soup is a delightful celebration of flavors perfect for any season, especially during those crisp autumn days when the family gathers for warm comfort meals. Its silky texture, combined with the vibrant color and gentle spice, makes it a dish that stands out on the table. What makes this soup truly special is its versatility and simplicity. Whether you’re spending a cozy evening with loved ones or preparing for a festive occasion, this soup is bound to impress and bring everyone together.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 pound carrots, peeled and chopped
• 1 medium potato, peeled and chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish
• Fresh cilantro for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for another 2 minutes until fragrant.
3. Add the chopped carrots and potato to the pot, stirring to coat them with the spices. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and simmer for about 20 minutes, or until the carrots and potatoes are tender.
5. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a blender.
6. Return the pureed soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
7. Simmer for another 5 minutes until the soup is heated through.
8. Ladle the soup into bowls and garnish with a drizzle of coconut milk, toasted pumpkin seeds, and fresh cilantro if using.

Helpful Tips

• Make it spicy: Add a pinch of red chili flakes for an extra kick.
• Creamier soup: Use an extra half can of coconut milk for an even creamier texture.
• Freezing: This soup freezes well. Store in airtight containers for up to 3 months.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over low heat, stirring occasionally.

Ingredient Substitutions

• Replace coconut milk with almond milk for a different flavor.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter taste.

Complementary Dishes and Drinks

This soup pairs beautifully with a fresh green salad and crusty bread. For drinks, a chilled glass of white wine or a warm cup of ginger tea complements the flavors perfectly.

We hope you love making and enjoying this Spiced Carrot and Coconut Soup as much as we do! Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. We would love to hear your feedback, so please visit Zynahz to leave a review. Subscribe to our newsletter for the latest updates and follow us on social media for more delicious recipes!