Ingredients: (serves 4 people)
1 onion
1 lb carrots, thinly sliced
2 cups vegetable broth
1 organic orange
200 ml coconut cream, kara is kosher
chopped cilantro or chives
Salt & pepper to taste
Sauté the onion in a little olive oil. Add the carrots and stir regularly for 5 minutes. Add the broth, cover the pan and cook gently for 25 minutes or until the carrots are tender.
Add the juice and zest (optional) of the orange. Stir in the coconut cream.
Use a hand-held immersion blender to puree the soup into a smooth consistancy. Add salt and pepper to taste. Pour into serving bowls, drizzle with a little coconut cream and add chopped cilantro or chives.
Other carrot soups on this blog:
– Comforting Carrot Soup
– Carrot and Cilantro Soup
Advertisements
This sounds good. I might even try it 😉
(I have been very lazy about trying new recipes lately.)
I got a new cookbook and spotted this recipe. It is rather simple and delicious.
Envoyé de mon iPhone
By the way, the new banner is very very nice (although the old one was also nice.)
Thank you Risa.
Envoyé de mon iPhone
Yes, lovely recipe!
Thank you Rachel. I think you’d enjoy it.
I’ve done sweet potato and pumpkin with coconut cream before, but never carrot. Will try it tonight! Why is it that orange vegetables go well with coconut, huh?
I’m interested in why you specified an organic orange but not organic onions and carrots.
In the cookbook I used there was a recipe for a soup with sweet potato but I am not sure they used coconut cream. Let me know how your soup turns out.
Mmmm… orange root vegetable soups are a favorite of mine, and even better with coconut milk and cilantro.
———————————–
My photography is available for purchase – visit Around the Island Photography and bring home something beautiful today!
Having read Myriam’s comment, I bought sweet potato for a different soup tonight.
Pingback: Double Weekly Review for Shabbat New (Secular) Year | Ilana-Davita