Carrot Coconut Soup with Curry
Creamy carrot soup with coconut milk, aromatic curry, thyme and crispy hazelnuts. Simple & vegan cream soup made from a few ingredients.
Why you should try this recipe:
- prepared from a few ingredients
- suitable for beginners, very simple preparation
- something different to the classic pumpkin cream soup
- the coconut milk makes the soup beautifully creamy, slightly fruity and sweet
- the spices provide strong and exciting aromas
- the hazelnuts provide a crispy highlight
- vegan
- perfect as a soup for the Christmas menu
Quick, healthy & vegan
This cream soup is very quick and easy to prepare and requires only a few basic ingredients: carrots, potatoes, coconut milk, onion, garlic and spices. All these ingredients are sautéed with some olive oil, allowing the curry and turmeric to develop their aromatic flavour. Water or vegetable broth is added, everything is cooked until soft and blended. And then, this healthy, vegan cream soup is ready to enjoy.
Perfect for every situation
The soup can be enjoyed in a variety of ways. Because it is so quick and easy to prepare, it is perfect as a dinner when you don’t feel like cooking or only have a few ingredients left at home. But it works also as a light appetizer for a menu (like for the Christmas menu) because you don’t need much time to prepare it and you can focus on other dishes.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Carrot Coconut Soup with Curry
Ingredients
- 2 tbsp olive oil
- ½ onion
- 1 garlic clove
- 6 big carrots
- 1 small potato
- 2 tbsp curry powder
- 2 tsp tumeric
- fresh or dried thyme
- salt and pepper to taste
- 800 ml vegetable broth or water
- 200 ml coconut milk from a can
To serve:
- 1 hand hazelnuts cut in halve
- 50 ml vegan cream or more coconut milk
- olive oil, fresh thyme
Instructions
- Finely chop the onion and garlic. Wash, peel and roughly dice the carrots and potato.
- Sauté the onion and garlic briefly in olive oil in a large pot on medium heat. Add the diced carrots and potatoes and season with curry, turmeric, thyme and some salt & pepper. Fry everything in the pot for 3 minutes to allow the spices to fully develop.
- Deglaze with the vegetable stock or water, add the coconut milk and simmer everything for about 15 minutes until very soft. Then blend the soup with a hand blender until creamy and no chunks are left. If the soup is not liquid enough, you can stir in more vegetable stock or water.
- Serve the soup with the hazelnuts, a little olive oil and coconut milk and garnish with fresh thyme and pepper.
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