Carrot and Onion Soup

Carrot and Onion Soup

This silky, heartwarming Carrot and Onion soup is the perfect blend of the earthy flavors of carrots and onions, accentuated by the exotic spices of turmeric and cumin. The addition of coconut milk gives it a creamy texture that is absolutely delightful. This soup traces its roots back to the early Middle Eastern cuisine, where both carrots and onions were widely used. Over time, it has evolved into a versatile dish that can be easily modified to suit different palates. This soup is perfect as a starter and pairs well with a crusty baguette or a healthy green salad.

Servings: 4

Ingredients

  • Fresh cilantro (a handful, chopped)
  • Coconut milk (1 can (400ml))
  • Salt and pepper (to taste)
  • Cumin (1 teaspoon)
  • Turmeric (1 teaspoon)
  • Fresh ginger (1 tablespoon, grated)
  • Vegetable broth (1 litre)
  • Garlic (2 cloves, minced)
  • Onion (1 large, chopped)
  • Carrots (5 large, chopped)

Instructions

  1. In a large pot, heat some olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
  3. Add the chopped carrots, grated ginger, turmeric, cumin, salt, and pepper. Stir well to coat the vegetables with the spices.
  4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the carrots are tender.
  5. Using an immersion blender or a regular blender, puree the soup until smooth.
  6. Stir in the coconut milk and heat the soup for another 2-3 minutes.
  7. Taste and adjust the seasoning if needed.
  8. Serve the carrot and onion soup hot, garnished with fresh cilantro.

Dietary Information

Servings: 4 • Dish Type: Soup • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 200 • Fat: 10g • Carbs: 20g • Protein: 5g • Sodium: 100mg • Sugar: 8g