Carrot, Cumin and Coconut Soup

Name: Carrot, Cumin and Coconut Soup
Cuisine: Northern Europe
Ingredients: salt and freshly ground black pepper; ½-1 tsp bouillon powder to taste; 200 ml coconut milk; ½ tsp turmeric; salt and freshly ground black pepper; 2 garlic cloves, finely chopped; 1 red chilli, finely chopped; 2 tbsp sesame oil; 1 large red onion, finely sliced; 3 cm piece of ginger, peeled and finely chopped; 750 g carrots, peeled and chopped; 1 tsp fennel seeds; 1½ tsp cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

Coconut milk adds a delicious richness to this North African-inspired carrot soup. Make sure to retain some texture when you blend it – you don’t want it too smooth.

Ingredients

2 tbsp sesame oil
1 large red onion, finely sliced
2 garlic cloves, finely chopped

Europe
United Kingdom
London
Soup
Gluten-free

Method

Heat the sesame oil in a large saucepan and cook the onion over a medium-high heat until it starts to brown lightly at the edges, about 5 to 7 minutes. Turn down the heat a little and add the garlic, chilli, fennel, cumin and ginger. Fry, stirring, for a couple of minutes until the spices begin to smell fragrant. Add the carrots, stir well, and leave to cook with the lid on for 5 minutes or so