Mediterranean cuisine for every day

Soup of roasted carrot and coconut milk

2 comments Feb 6th, 2010 | By | Category: Recipes, Soups

Again the weather called for soup. I had some carrots left and decided to use them up. I started looking out for soups at my colleagues blogs and found a delicious looking soup recipe at lamiacucina. While the soup was boiling I read the comments posted on this recipe, one of them by Kochschlame . She had added coconut milk to the soup as she had ran out of cream. This I had found a phantastic idea and so I adapted the original recipe to this delicious fusion dish.

A perfect soup for a cold day for all of you who like roasted flavours with a touch of Asia.

preparation time: 25 minutes

boiling time: 15 minutes

very simple recipe

Ingredients:

  • 4 carrots
  • 1 onion
  • 1 ts fennel seeds
  • 1 ts Cumin
  • 1 ts honey
  • Salt and pepper
  • some vegetable stock
  • some chilly peppers
  • some olive oil
  • 100 ml coconut milk

Preparation:

Peel the carrots and the onion and cut them into pieces. Mix them with some olive oil and put them onto an oven pan. Add the fennel seeds, chilli and cumin and let it grill at 200 degrees centigrade for 25 minutes. Observe the vegetables, they should get a tan but not burn.

Once the vegetables have tanned nicely put them into a soup pot, add the soups stock and some water and let it boil. about a liter of water should be fine. Let it boil for 10-15 minutes.

Blend the soup in a mixer. Season with the honey, salt and pepper. In the end add the coconut milk.

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2 comments
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  1. What a wonderful soup! So tasty and comforting!

    Cheers,

    Rosa

  2. I have never added coconut milk to carrot soup. Like the technique you use, saves a lot of time. Great, i’ll try it .

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