Thai-style creamy carrot & coriander soup
Yes please, gimme soul food!
No space to cook and no time to write, I apologize it’s one of those days.
I got back to Ibiza one week ago and I’m running around getting the finca sorted, taking my car to the mechanic, doing food shopping, and sourcing wood for the fireplace.
Although we’re in April it is actually still a little chilly at night. And so on that note, what better way to unwind than by sitting next to the fire with a warming, wholesome soup. Loaded with antioxidants and vitamins to get that healthy spring glow on my (and your) face.
Carrot and coriander soup is one of my all time favourites. I LOVE coriander with its impressive health benefits and distinctive flavour. But this soup is even better by adding a slight Thai twist with rich coconut milk and ground coriander seeds.
The sweetness of the carrots, the exquisite taste of coconut milk, and the wonderful flavour of coriander work like a calming symphony for body and soul. It’s precisely what I need to comfort myself while I’m still feeling a little disorientated after 4 months in Germany.
This soup is nourishing self-love in a bowl.
I topped mine with some coconut yoghurt and served it with crusty sourdough bread from Picadeli. Yeah, now I’m feeling at home again…
THAI-STYLE CREAMY CARROT & CORIANDER SOUP
INGREDIENTS for 2 portions:
250g carrots, washed and chopped
1 chilli, deseeded and finely sliced (use less if you don’t like spicy)
1 yellow onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground coriander
Large handful fresh coriander
1 can coconut milk (400 ml)
100 - 200 ml vegetable stock (or spring water)
1 tablespoon coconut oil
Salt, pepper and fresh lime juice (optional) to season
Coconut yoghurt and coriander leaves to serve
Start by heating the oil in a pan. Add onion, garlic, chilli, ground coriander and carrots. Saute on a low heat for a few minutes until the carrots are beginning to soften.
Pour in your coconut milk and a little bit of vegetable stock, ensuring it just covers your veg (you can always add more later), and continue to cook on a low heat until the carrots are completely softened.
Add the fresh coriander, some salt and pepper, and take off the heat.
Using a hand-held blender liquidise until smooth, adding more vegetable stock if needed.
Season with salt, pepper and fresh lime juice to taste.
Serve warm with a drizzle of coconut yoghurt, a scattering of coriander leaves, and some crusty bread of your choice.