This carrot and coconut soup is nothing short of amazing. It has a wonderful tang and bite to it from the fresh ginger, celeriac, garlic, chili and coriander.. -and it’s ridiculously easy to make!
The soup is great on its own, but I served it with cod and bacon for proteins. It’s most definitively in my books for Friday-night-having-people-over recipe as it’s sure to impress and quick&easy to make.
For four people:
- 6 medium-large carrots
- ½ head celeriac (turnip-rooted celery / knob celery)
- 1 medium yellow onion
- 2 tbs grated fresh ginger
- ½ ts chili flakes (more or less depending on your spice preferences)
- 2 garlic cloves
- 2 cubes chicken bouillon
- 7dl water
- 150ml coconut milk
- Olive oil
- Fresh Coriander
- Optional: Cod fillets and bacon
Chop the onion and garlic and put in a pot with the grated ginger and some olive oil. Let simmer on medium heat until the onion is soft and add the chili.
Chop carrot and celeriac in similar pieces, add this along with the water and bouillon cubes to your pot and let simmer until the carrots are cooked. Take if off the heat and put your hand mixer to use, blend until smooth. Add the coconut milk and stir.
*Top off your bowl of soup with some good extra virgin oil and fresh coriander.
*If you are serving the soup with cod and bacon crumble, I fried these in a pan on the side. The fresh cod filets are about 4 minutes on each side in a hot pan, let rest for 5 minutes and brake into pieces.
carrot coconut soup
carrot coconut soup