Experience the exotic flavors of Coconut Carrot Soup with Cumin Oil, a velvety, comforting dish that combines the natural sweetness of carrots with the richness of coconut milk and a hint of cumin’s warmth. This soup is not only a feast for the taste buds but also a visual delight, perfect for warming up on chilly days or impressing guests at a dinner party.
Ingredients:
For the Soup:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, peeled and grated
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Juice of 1 lime
For the Cumin Oil:
- 1/4 cup olive oil
- 1 teaspoon cumin seeds
Garnish:
- Fresh cilantro leaves
- Lime wedges
Directions:
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the chopped carrots to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer until the carrots are tender, about 20 minutes.
- While the soup is simmering, prepare the cumin oil. Heat the olive oil in a small pan over low heat. Add the cumin seeds and gently warm them until they start to sizzle and become fragrant, about 2-3 minutes. Be careful not to burn the seeds. Remove from heat and set aside.
- Once the carrots are tender, remove the soup from heat. Using an immersion blender, puree the soup until smooth. Alternatively, you can use a blender, working in batches if necessary.
- Stir in the coconut milk and lime juice into the pureed soup. Season with salt and pepper to taste. Warm the soup gently over low heat if needed.
- To serve, ladle the soup into bowls. Drizzle with the cumin oil and garnish with fresh cilantro leaves. Serve with lime wedges on the side.
Nutrition Facts (per serving):
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 3g
Prep and Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
Servings:
- Serves: 4-6 people
This Coconut Carrot Soup with Cumin Oil is a harmonious blend of flavors and textures, offering a creamy and comforting dish with a touch of exotic spice. The cumin oil adds a subtle warmth and complexity, making this soup a memorable and nourishing meal perfect for any occasion.
