Indonesian Carrot Soup

May 21, 2023May 21, 20230 2
Indonesian Carrot Soup with Coconut Milk and Curry
in Soup

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons olive oil
4 garlic cloves , whole , peeled
1 tablespoon minced ginger
1 large Spanish onion , peeled and diced
2 celery ribs , sliced
3 lbs carrots , peeled and sliced
2 teaspoons yellow curry powder
2 teaspoons ground coriander
1 teaspoon cumin
1/2 teaspoon red pepper flakes
8 cups vegetable stock ( or chicken stock )
1/2 cup sherry wine
1/2 cup honey ( plus more to taste )
2 cans coconut milk
3 tablespoons fresh cilantro , chopped
salt and pepper

Nutrision Information

Servings Per Recipe
8
Calories
282
Sugar
21g
Fat
14g
Indonesian cuisine is known for its vibrant flavors and colorful dishes. This Indonesian carrot soup is no exception, as it combines a variety of spices and aromatics to create a satisfying and aromatic meal. The recipe calls for garlic, ginger, onion, celery, and a blend of curry powder, coriander, cumin, and red pepper flakes, all of which add depth and complexity to the dish. The star of the show, of course, is the carrots, which lend natural sweetness and a rich orange color to the soup. Coconut milk adds creaminess and healthy fats, making this recipe satisfying and nourishing. Serve this soup as a starter or a main course, and enjoy the flavors of Indonesia in every spoonful.

Instructions

1.Heat olive oil in a large pot over medium heat.
2.Add whole garlic cloves and minced ginger, sauté for about 2 minutes or until fragrant.
3.Add diced onion and sliced celery, sauté until onion is translucent.
4.Add sliced carrots and stir well.
5.Add yellow curry powder, ground coriander, cumin, and red pepper flakes, stir until the vegetables are coated with the spices.
6.Add vegetable (or chicken) stock, sherry wine, and honey. Give it a stir.
7.Bring to a boil, lower to a simmer, and cook for about 30 minutes or until the carrots are very tender.
8.Add coconut milk and cilantro, stir well.
9.Remove from heat.
10.Using an immersion blender, puree the soup until creamy.
11.Add salt and pepper to taste, and more honey if desired.

PROS

This soup is flavorful and healthy, perfect for cold days or anytime you need a comforting meal.

The combination of spices, coconut milk, and vegetables creates a creamy and tasty dish.

It’s also vegetarian, vegan, and dairy-free.

CONS

Some people may not like the texture of pureed soups, and this one is no exception.

If you prefer chunky soups, you can leave some of the vegetables whole or mash them with a fork instead of using a blender.

Also, if you’re not a fan of spicy food, you can skip the red pepper flakes or use less than the recipe calls for.

HEALTH & BENEFITS

Carrots are a good source of fiber, vitamin K, and potassium.
They’re also rich in beta-carotene, a pigment that the body converts into vitamin A.
This nutrient is essential for eye health, immune function, and skin health.
Moreover, the spices used in this recipe, such as ginger, coriander, and cumin, have anti-inflammatory properties and may help improve digestion.
The coconut milk provides healthy fats and adds creaminess without the need for dairy.

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