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Creamy carrot soup with cumin and coconut

Recipe from: 23 May 2011
carrot soup

Ingredients 13
Servings 6
Time 15 mins


  • 3
    olive oil
  • 1
    clove garlic
  • 1
    small onion
  • 8
    large carrots
  • 4
  • 1/2
    vegetable stock
  • 2
    sea salt
  • 1/2
    ground cumin
  • 1/4
    ground coriander
  • 1/2
    smoked paprika
  • 2
    orange juice
  • 1/2
    coconut milk
  • 1/2
    chourico sliced into thin slices – optional


30 mins
Give the carrots a good scrubbing.
Cut them in half and set aside.
In a pot, heat the olive oil on medium heat.
Add the garlic and onions and sauté for roughly 3 minutes or until the onions look translucent.
Add the stock and carrots and bring to a boil.
Add the spices, orange juice and coconut milk.
Lower the heat and simmer for roughly 20 – 30 minutes or until the carrots are tender.
Remove from heat and allow to cool for a few minutes.
Puree with a hand blender. I like mine really smooth but if you prefer you may leave a few chunky bits in.
Add the chourico and simmer for roughly 5 minutes longer.
Add the salt to taste.
Finish with a drizzle of coconut milk and sprinkle with some smoked paprika.
Garnish with parsley.

Reprinted with permission of The Purple Calabash.
To visit The Purple Calabash's blog, click here.


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