What better way to start a great dinner than having a warm and flavorful soup first?
This soup has a natural sweet flavor due to the carrots and apple, combined with the subtle spiciness of ginger and the creaminess of the coconut milk.
Topping it off with pumpkin seeds, coconut milk and olive oil not only make it look more beautiful, but also adds a little extra flavor and sensation.
This soup is also perfect for those cold winter days when you’re looking for something to keep you warm.
As always, feel free to adjust the recipe as you like. For instance, you can use pear, sweet potato or zucchini to adjust it to your liking, or add another oil at the end, such as walnut or avocado oil.
Carrot Apple Coconut Soup
This soup will warm you up and give you a delicious combination of exciting flavors. The carrots, apple and coconut milk will make it super creamy once you blend the soup. Feel free to add your favorite seeds and oils at the end. Enjoy.
- 2 cloves of garlic
- 1 piece of ginger, thumb-sized
- 1 onion
- 1 chili (optional)
- 5-6 carrots, medium-sized
- 1 apple
- 3 tbsp olive oil
- 1 can of coconut milk (400ml)
- 1 cup of hot water
- 1/4 tsp turmeric
- 1 tsp sea salt
- 1 tsp black pepper
- Juice of 1 lemon
- To decorate
- 1 tsp coconut milk
- 1 tbsp pumpkin seeds
- 1 tsp olive oil
Mince the garlic, ginger and onion. Mince the chili if you like it spicy (optional).
Dice the carrots and apple in bigger chunks.
Bring pan to medium heat (6 out of 10), add olive oil, then fry the garlic, ginger and onion for 3-5 minutes until the smell develops.
Add the carrot and apple, stir well and let simmer with a lid on top for 10 minutes. Stir occasionally.
Add the coconut milk and water, take the lid off, and simmer for another 10 minutes. Season with turmeric, salt and pepper. Add more water if needed.
Use a stick blender to blend the soup into a creamy mixture.
Take off the heat, add lime juice.
Serve in a bowl. Add drops of coconut milk, pumpkin seeds and olive oil on top of each bowl.