Coconut Carrot Soup

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This soup was especially nice on a chilly spring day. On a gray and rainy day the bright orange color really helps to bring warmth and cheer. The soup is mildly spiced, and very tasty.

Serving Size: 4

Ingredients:

• 3 med. large carrots, peeled and cut into pieces
• 1 onion, chopped
• 2 Tbs. oil
• 1 Tbs. mild curry powder
• 1 cup vegetable bouillon
• 1 can coconut cream
• 1/2 cup orange juice
• 1/2 tsp. mace or nutmeg
• 1/2 tsp. ginger powder
• 1/2 tsp. cinnamon
• coconut flakes and a bit of parsley to garnish

Directions:

1. Saute the chopped onion in the oil until glassy.
2. Add the carrot pieces and further saute.
3. Add the vegetable bouillon and cook until the carrots begin to soften.
4. Add the orange juice.
5. When the carrots are soft, puree.
6. Add the coconut milk and further puree.
7. Bring the pot back to the stove and warm on low heat.
8. Add the spices.
9. Season to taste.
10. Optionally garnish with some coconut flakes and parsley.

Related Posts:

• Review: Carrot Cashew Curry Coconut Soup
• Roasted carrot & ginger soup with lemon yogurt
• Smooth Carrot Soup with Cardamom and Cashews
• Madras Tomato-Coconut-Soup
• Review: Butternut Squash and Roasted Banana Soup with Coconut and Lime

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Author: Chris Walker. This entry was posted on Monday, April 20th, 2009 at 9:56 pm. It is filed under Carrot, Coconut, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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2 Responses to “Coconut Carrot Soup”

1. chrissie says:

   December 27, 2010 at 12:27 am

   in the ingredients, it calls for coconut cream and in the instructions it says coconut milk. Im assuming the milk is the correct ingredent because when i tried to make this with the cream, it was WWWWAAAAAAYYYYYYYYYY too sweet!!!! i should have known better but i did it anyway. i definitly would try it with coconut milk instead.
2. Chris says:

   December 27, 2010 at 10:12 am

   Hi Chrissie,
   Thank you for your comment and observation. Yes, different countries have different labels on various products. Here, the coconut cream is not sweetened, it is just a thicker version of the coconut mil. The coconut milk is very thin and watery. But, you are right, one would not want the sweetened version, you would want the savory cooking version that is ticker, to make the soup and nice thick creamy soup, but not a dessert. Thank you, as others may have as been confused.