Follow these steps for perfect results
olive oil
N/A
sunflower oil
N/A
onions
sliced
garlic
coarsely chopped
ginger
chopped
cayenne pepper
sliced, seeds removed
carrots
chopped
tomatoes
diced
vegetable bouillon cubes
N/A
water
N/A
coconut milk
N/A
cilantro
as garnish
lime
N/A
Heat oil in a pan over medium heat.
Add sliced onions, cayenne pepper, and chopped garlic to the pan.
Cook until the onions become translucent, being careful not to burn the garlic.
Add chopped carrots, diced tomatoes, and optional ginger to the pan.
Cook for another 5-10 minutes, stirring frequently.
Add vegetable bouillon cubes and water to the pan, ensuring the water covers the ingredients.
Simmer until the carrots are tender.
Blend the contents of the pan until smooth.
Return the blended soup to the pan.
Stir in coconut milk and heat through, avoiding boiling.
Serve hot and garnish with cilantro and a squeeze of lime juice to taste.
Expert advice for the best results
Roasting the carrots before adding them to the soup will enhance their sweetness.
Add a dollop of coconut cream or yogurt for extra richness.
Adjust the amount of cayenne pepper to your desired spice level.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Garnish with a swirl of coconut cream and a sprinkle of chopped cilantro.
Serve with crusty bread.
Pair with a side salad.
The acidity cuts through the richness of the coconut milk.
Discover the story behind this recipe
Coconut milk is a staple ingredient in many Southeast Asian cuisines.
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