Carrot and Coconut Soup Recipe

Name: Carrot and Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sunflower oil; 1 teaspoon cumin seed; 1 teaspoon coriander seed; 1 onion, finely chopped; 2 garlic cloves, crushed; 250 g carrots, finely chopped; 250 g parsnips, finely chopped; 900 ml vegetable stock; 150 ml coconut milk; 1 tablespoon tamarind paste

Servings: persons

2 tablespoons sunflower oil
1 teaspoon cumin seed
1 teaspoon coriander seed
1 onion, finely chopped
2 garlic cloves, crushed
250 g carrots, finely chopped
250 g parsnips, finely chopped
900 ml vegetable stock
150 ml coconut milk
1 tablespoon tamarind paste

1
Dry roast the spices and grind with pestle and mortar.
2
Set aside.
3
Heat oil in a large pan, and fry the onion and garlic until soft, followed by the spices.
4
Add the carrot and parsnip and cook gently for 10 minutes.
5
Add the stock and leave to cook for 50mins-1 hour, then leave to cool slightly.
6
Transfer to a blender, and add the tamarind paste and coconut milk, then blend until smooth.
7
Put soup back in pan, reheat and season to taste- Voila!

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons sunflower oil, 1 teaspoon cumin seed, 1 teaspoon coriander seed, 1 onion, finely chopped, and more.

Yes, Carrot and Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot and Coconut Soup

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