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Coconut Carrot Soup with Cumin Oil

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Coconut Carrot Soup with Cumin Oil

Creamy , tasty , warm deliciousness packed with nutrition .
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Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Servings 4

Equipment

  • Pot / Dutch Oven
  • Blender handheld immersion
  • saucepan

Ingredients
  

  • 3 tbsp canola oil
  • 1 medium white or yellow onion finely diced
  • 3 cups carrots cut into 1/8 inch rounds
  • 1 tsp salt divided plus more to taste
  • 1/8 tsp pepper plus more to taste
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 (13.5oz) can coconut milk
  • 2 cups vegetable stock plus more if needed
  • 2 tsp garam masala
  • 1/2 tsp mild chilli powder such as Kashmiri chili powder
  • 1/4 cup cilantro chopped, for garnish

Cumin Oil

  • 2 tbsp neutral oil such as canola oil
  • 1 tsp cumin seeds
  • 1 clove garlic thinly sliced

Instructions
 

  • Cook the aromatics: In a medium pot or dutch oven , heat the 3 tablespoons of canola oil over medium heat. Add the onions and carrots, and cook for 10-15 minutes, occasionally stirring , until the onions are soft and translucent till a fork easily pierces through carrots. Season with 1/2 tsp salt & pepper.
  • Add the ginger and garlic : Turn the heat down to medium low and stir in ginger and garlic. Cook for 2-3 minutes until ginger and garlic are fragrant and slightly softened.
  • Simmer the Soup: Stir in coconut milk, vegetable stock, garam masala, chili powder, and another 1/2 tsp salt. Increase the heat to medium high and bring the soup to a boil, then reduce heat to medium-low to simmer for 10 minutes, stirring occasionally.
  • Blend the soup: Remove soup from the heat and using handheld immersion blender, carefully blend directly in the pot until smooth. Alternatively , let the soup sit for 5 minutes until cooled slightly, then ladle the soup into blender. Place the lid on the blender and remove the center cap from the lid. This opening will help the steam release as the soup blends.
    Cover the lid with a kitchen towel as you blend the mixture so that the soup doesn't; t splatter. Starting at a low speed and gradually increase the speed until its completely smooth.
    Return the blended soup to the pot and adjust seasoning to taste with salt & pepper. If the soup is too thick, add water or more stock.
  • Make the cumin oil: In a small saucepan , heat 2 tbsp of neutral oil over medium heat. Once the oil begins to glisten and ripple, add the cumin seeds. If the oil is smoking , turn the heat down before adding the cumin to prevent them from burning. Once the cumin seeds start to sizzle, add the sliced garlic.
    Cook the cumin and garlic, occasionally swirling the pan until the garlic just begins to turn golden brown.
    Immediately remove the pan from the heat and pour the cumin oil into a small heatproof bowl, If you leave the oil in the pan, residual heat will burn the cumin seeds and garlic
  • Serve the Soup: Divide the soup among serving bowls and top each with 1/2-1 tsp of cumin oil. Garnish with fresh cilantro and enjoy alongside naan or crusty bread .
Keyword carrot, coconut, cumin oil, soup
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