vegan carrot soup with coconut lime drizzle


Note: This post was previously published as a part of my freelance work here
Carrots can be found in season almost year-round. Most people get tired of the classic ways to eat them, so today I want to suggest one of my favorites: pureed. When carrots are all mashed up, they make great soups. This particular recipe takes an Asian spin with cilantro, lime, and coconut. After you’ve downed it you’ll be packed with good nutrients, and full enough to get through the afternoon.
-          2 Cups Carrots, Chopped
-          2 Celery Stalks, Chopped
-          1 Yellow Onion, Chopped
-          ¼ tsp Saffron Threads
-          1 Tbs Curry Powder
-          1 ½ Cans Coconut Milk
-          10 Cilantro Sprigs
-          1 Tbs Coconut Oil

-          ½ Can Coconut Milk
-          Juice from 1 Lime

1.       Melt coconut oil in a large pot.  Add carrots & onion to cook, stirring every few minutes.
2.       After 15 minutes, or once carrots are almost fully cooked, add celery for 5 more minutes.
3.       Stir in saffron and curry powder, and sauté for another 3 minutes.
4.       Add coconut milk. Stir & let simmer.
5.       After 10 minutes, kill the flame and let the soup sit.
6.       While the soup is cooling, squeeze juice from one lime into your ½ can of coconut milk. Mix it up with a fork & set aside.
7.       Using an immersion or regular blender, puree the soup mixture. Add the cilantro sprigs right at the very end, so that they get chopped up, but are not sitting in the heat for long.
8.       To serve, garnish with coconut lime drizzle & a few pieces cilantro.

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