Carrot Soup with Coconut Cream

carrots.jpg

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

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11 thoughts on “Carrot Soup with Coconut Cream

  1. 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.

  2. Pingback: Double Weekly Review for Shabbat New (Secular) Year | Ilana-Davita

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