Spiced Carrot Soup with Coconut Cream

Elevate your soup game with this recipe for Spiced Carrot Soup with Coconut Cream, a dish that brings warmth, flavor, and elegance to your table. This velvety, golden-orange soup is infused with aromatic spices like ginger, cumin, and coriander, perfectly balanced by the natural sweetness of roasted carrots and the creamy richness of coconut cream. Topped with crunchy pumpkin seeds, vibrant microgreens, and artistic swirls of coconut cream, this dish is designed to impress both in flavor and presentation. Whether it’s a cozy dinner at home or an appetizer for a special gathering, this recipe is guaranteed to delight.

Ingredients:

For the Soup:

• 1 lb carrots, peeled and roughly chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp smoked paprika
• 1/4 tsp ground turmeric
• 3 cups vegetable stock
• 1 cup coconut milk (reserve 2 tbsp for garnish)
• Salt and black pepper, to taste

For Garnish:

• 2 tbsp coconut cream (or reserved coconut milk)
• 2 tbsp toasted pumpkin seeds
• Microgreens (pea shoots, baby cilantro, or chervil)
• 1 tbsp chili oil or herb oil
• Ground turmeric or smoked paprika (optional)
• Oven-baked carrot ribbons (optional)

For Serving:

• Toasted sourdough wedges

Instructions:

1. Roast the Carrots:

• Preheat your oven to 400°F (200°C). Toss the carrots with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

2. Prepare the Soup Base:

• In a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion, and sauté for 3-4 minutes until softened.
• Stir in the garlic, ginger, cumin, coriander, smoked paprika, and turmeric, cooking for 1-2 minutes to release their aromas.

3. Simmer the Soup:

• Add the roasted carrots to the pot, along with the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

4. Blend the Soup:

• Using an immersion blender (or transferring the soup to a countertop blender in batches), blend until smooth and creamy. Stir in the coconut milk and adjust the seasoning with salt and pepper to taste. Reheat gently over low heat if needed.

5. Prepare the Garnishes:

• Toast the pumpkin seeds in a dry skillet over medium heat until lightly golden and fragrant.
• If using, make oven-baked carrot ribbons by peeling thin strips of carrot with a vegetable peeler, tossing them lightly in olive oil, and baking at 350°F (175°C) for 8-10 minutes, until crisp.

6. Plate the Soup:

• Ladle the soup into shallow white bowls for an elegant presentation. Swirl coconut cream across the surface in a decorative pattern using the back of a spoon or a toothpick.
• Sprinkle the toasted pumpkin seeds over the soup and arrange clusters of microgreens around the bowl.

7. Add the Final Touches:

• Dot the soup with chili oil or herb oil for pops of bold color and additional flavor.
• Lightly dust the edges of the bowl with ground turmeric or smoked paprika for a refined finishing touch.
• Place a crisp carrot ribbon on the edge of the bowl and serve with toasted sourdough wedges on the side.

Tips for Success:

• Roasting the carrots intensifies their natural sweetness, so don’t skip this step for maximum flavor.
• Use high-quality coconut milk or cream for a richer, more luxurious texture.
• For the smoothest soup, strain it through a fine-mesh sieve after blending.

This Spiced Carrot Soup with Coconut Cream is the perfect blend of comfort and elegance. Its warming spices, creamy coconut, and artistic garnishes make it ideal for both casual meals and gourmet dinners. With this recipe, you’ll not only master the art of soup but also learn how to plate it like a true chef.