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.
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.