Spiced Carrot & Coconut Soup

Yes, I know. Soup doesn’t exactly scream, “EAT ME!”, but let me explain. This particular one is heady with Southeast-Asian aroma, is creamy and coco-scented, with enough oomph to leave you satisfied. Of course, a bit of thickly sliced and toasted bread alongside – laden with butter, may I add – doesn’t hurt.

You eat with your eyes and you are what you eat, so it only figures that this dish keeps those retinas radical. Beta-carotene and lutein in carrots supposedly lower your risk of macular degeneration. So, while you won’t necessarily develop ninja night vision any time soon, you can ladle in that second helping and hope it might save you a trip to Specsavers.

I’d like to dedicate this recipe to my father, who left an enormous bag of carrots in the fridge. I’m not a rabbit, but eventually culinary inspiration struck. Armed with a peeler, I was able to make a meal that he could only describe as “superb”.

This recipe can be gluten-free, grain-free, egg-free, dairy-free, nut-free, and vegan.

Serves 4

Preparation time: 30 minutes

Cooking time: 20 minutes

Ingredients:

– 1 kg carrots, peeled and roughly chopped

– 1 Tablespoon coconut oil

– 1 teaspoon coriander seeds

– 1 teaspoon cumin seeds

– 1 teaspoon fennel seeds

– 1 clove garlic, sliced

– 1-inch knob ginger, peeled and sliced

– 1/2 teaspoon ground turmeric

– 1 brown onion, peeled and sliced

– 1 x 270 ml can thick coconut milk (I prefer Ayam brand)

– water, to thin

– unsweetened yoghurt, toasted coconut & chopped coriander (or celery) leaves, to garnish

Method:

1. Steam the carrots for 10-15 minutes or until tender. While they cool, heat the coconut oil over a medium heat in a small saucepan. Crush the seeds using a mortar and pestle, then add to the coconut oil along with the garlic and ginger. Fry until golden, stirring continuously.

2. Add the turmeric and onion to the saucepan and continue cooking until soft. Add a splash of water to the saucepan to de-glaze, then transfer its contents – along with the cooked carrots – to a blender. Pour in the coconut milk and enough water to blend smoothly, adding more water to reach your desired consistency.

3. Heat the soup in either in a pot over the stove or in the microwave. Ladle into bowls, swirl in yoghurt, and sprinkle over coconut and coriander. Enjoy! 🙂