Carrot & coconut soup with coriander samal
This was one of the first soups on our very first meal plan trial and it was loved then and a firm favourite ever since...not on the menu today, but maybe i'll give it a come back for autumn.
Carrot soup can be a bit a bland or just not really have much going on, i have to be honest it's not often my favourite. But this one has a beautiful creaminess from the coconut and subtle spice going on, it is carrot soup at it's absolute best. And if you're going to try making it at home i urge you not to cut corners and forget about the sambal, because that little hit of spicy ginger and lime really just garnishes it perfectly.
Recipe below, please post your thoughts / photos of your creations!
Carrot & coconut soup with coriander sambal
100g coconut (grated fresh coconut or desiccated)
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1x garlic clove
50g fresh ginger
1/2 tsp chilli flakes
1/2 tbsp coconut oil
750ml vegetable stock
35g fresh coriander
25g desiccated coconut
10g fresh ginger
1x green chilli
Juice of 1x lime
- Toast the cumin & coriander seeds in a dry frying pan for 2 mins, until they start to give off a fragrance. Grind together with a mortar & pestle.
- Peel & chop the shallots, ginger & garlic, they will be blended in the soup so don't worry about getting them all super fine, a rough dice will do.
- Add the coconut oil to your soup pan and bring it to a medium heat. Saute the shallots, ginger, garlic, chilli flakes and ground spices for about 5 mins, stirring occasionally. Add a splash of water if they start to stick.
- Peel & chop the carrots. Add to the pan along with the coconut & vegetable stock.
- Bring to the boil and simmer for 30-35 mins, until the carrots are soft.
- Using a stick blender, or transfer to a jug blender if you don't have one (just means more dishes!), blend until smooth.
- Remove the stalk and de-seed the chilli, finely chop.
- Peel and finely chop the ginger
- Finely chop the fresh coriander
- Add all to a small bowl. Add the coconut and squeeze the juice of one lime.
- Combine altogether and serve 1 tbsp of the sambal on top of your soup when you serve it.
I hope it turns out beautifully for you and you enjoy this soup as much as I know others have.