Thick and creamy carrot coconut soup, with warming and aromatic ginger and sweet coconut milk. I drizzled it with finger-lickin’-good peanut butter sauce on top and sprinkled with crunchy nuts. The soup is very simple to make, you just need to roast the carrots in the oven and cook briefly with all the other ingredients. Roasting carrots in the oven brings out even more sweetness and complex flavor. The flavors are perfectly balanced here, this soup is truly delicious!
I like to serve it also with these puff pastry cheese straws.
Ingredients + substitutions:
- Carrots – This is the main ingredient but you could easily transform this recipe into pumpkin soup! I would cut the pumpkin into cubes and roast it just like the carrots (they will be done sooner).
- Aromatics: ginger and onion.
- Coconut milk – you can add broth instead of coconut milk, but the coconut milk makes the soup extra creamy and delicious.
- Broth – vegetable broth works best with this recipe. Don’t substitute for more coconut milk – the soup would be too heavy and fatty.
- Peanut butter sauce – you need only 4 ingredients: peanut butter, coconut milk, lime juice, and maple syrup. Lime juice can not be substituted for lemon juice. Lemon juice is not enough sour. You’ll need to add more lemon juice to make the sauce sour enough but then it would be too watery. Instead of maple syrup, you can use honey.
Carrot coconut soup step by step:
STEP 1: Start with roasting the carrots. It’s important to cut them into pieces that have even thickness – they will cook evenly. Then it’s important to roast them long enough until they are fork-tender and browned. Just try one carrot that is just tender, but not browned and then try a piece of carrot that is beautifully browned and taste the difference. Browning the carrots really makes a difference. Properly roasted carrots are extra sweet and just so delicious that you want to eat them on their own (leave some for soup please!).
Baking time will vary depending on your oven, on the thickness of carrot pieces and if the carrots are crowded. If your carrots are less crowded than mine they can be done sooner. After 30 minutes of baking time start to keep an eye on them.
Note: this soup can also be simplified by just cooking the carrots in coconut milk with broth until tender. This will take about 15-20 minutes. Carrot soup made this way comes together in no time and is also delicious, but the soup made with roasted carrots taste better in my opinion.
STEP 2: While the carrots are roasting make the peanut butter sauce. It’s important to make the sauce before making the soup because you need 2 Tbsp of coconut milk for the sauce. I happened to make this soup a couple of times by adding the whole can of coconut milk directly to the soup and forgetting I need to reserve some for the sauce! Peanut butter can be very thick or rather runny so you need to adjust the amount of the ingredients to your peanut butter. The sauce should be slightly runny, sweet and sour.
This sauce is gold, I’m telling you. It’s slightly sweet and sour, just so delicious you will be licking the bowl!! You could also spoon it over any dessert or oatmeal.
Note: Instead of making a separate sauce you can just add peanut butter directly to the soup and then season the soup with lime juice to taste. I prefer my soup with the sauce on top, it’s slightly sour and the soup is creamy and sweet so this flavors contrast is really nice. Nevertheless, adding peanut butter directly to the soup makes a really great carrot soup.
STEP 3: Cook the onions until translucent, then add the ginger and cook for 1 minute.
STEP 4: Add all the other ingredients to the pot: roasted carrots, coconut milk. and broth. Simmer for 5 minutes. Puree until smooth, then season with salt and pepper.
Storing and freezing tips:
Store the soup in the fridge for up to 3 days. It can be easily frozen.
Carrot-coconut soup with peanut butter sauce
Ingredients
soup:
- 2.2 lbs carrots (1kg)
- 2 tablespoons olive oil
- salt and black pepper to taste
- 1 tablespoon frying oil
- 1 medium onion
- 1 inch piece of fresh ginger (3 cm)
- 1 can coconut milk (14 fl oz/400ml) reserve 2 tablespoons for the sauce!
- 3 cups vegetable broth 720-750ml
- salt and black pepper to taste
peanut butter sauce:
- 3 tablespoons smooth peanut butter
- 2 tablespoons coconut milk
- 1.5 tablespoons lime juice
- 1 tablespoon maple syrup or honey
to finish:
- peanuts cut into small pieces, roasted and salted
Instructions
Roast the carrots:
- Preheat the oven to 200 °C / 400 ° F / Gas Mark 6, no fan (if you have a convection oven reduce the temperature by about 20°)
- Peel the carrots and cut lengthwise into 2-4 parts (depending on the size of the carrots, the pieces should be more or less the same size). Season with salt and pepper and toss with 2 tablespoons of olive oil. Spread in an even layer and bake for about 45 minutes, until tender. If your carrots are not browned by this time, turn on the fan or increase the temperature and bake until fork-tender and browned.
Make the peanut butter sauce:
- In a small bowl, whisk all the ingredients for the sauce together and set aside. It's best to mix it in a food processor.
Make the soup:
- Dice the onion, peel and grate the ginger.
- In a large pot, heat the oil over medium heat. Add the onion and cook for about 5 minutes, until translucent, then add the ginger and cook for another minute.
- Add the roasted carrots, broth and coconut milk, cook over medium-low heat for about 5 minutes.
- Puree the soup with an immersion (hand) blender until smooth. Add more broth if you like your soup thinner.
- Serve with a swirl of the peanut butter sauce and sprinkle with chopped peanuts.
- Enjoy!
Notes
- Storage and freezing: This soup tastes also wonderful on the next day and freezes very well. Store in the fridge for up to 3 days.
- Carrots – This is the main ingredient but you could easily transform this recipe into pumpkin soup! Cut the pumpkin into cubes and roast it just like the carrots (they will be done sooner). Note: this soup can also be simplified by just cooking the carrots in coconut milk with broth until tender. This will take about 15-20 minutes. Carrot soup made this way comes together in no time and is also delicious, but the soup made with roasted carrots taste better in my opinion. Baking time will vary depending on your oven, on the thickness of carrot pieces and if the carrots are crowded. If your carrots are less crowded than mine they can be done sooner. After 30 minutes of baking time start to keep an eye on them.
- Coconut milk – you can add broth instead of coconut milk, but the coconut milk makes the soup extra creamy and delicious.
- Broth – vegetable broth works best with this recipe. Don’t substitute for more coconut milk – the soup would be too heavy and fatty.
- Peanut butter sauce – Lime juice can not be substituted for lemon juice. Lemon juice is not enough sour. Instead of maple syrup, you can use honey. Note: Instead of making a separate sauce you can just add peanut butter directly to the soup and then season the soup with lime juice to taste. Peanut butter can be very thick or rather runny so you need to adjust the amount of the ingredients to your peanut butter. The sauce should be slightly runny, sweet and sour.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
2 Comments
Decima
9 February 2020 at 01:11This was absolutely amazing! I had been looking forward to making it all week, and I’m glad I did. I did add a little bit of garlic to mine and I mixed the peanut butter into the soup. Overall, it’s perfect balanced in a combination of different flavors. Definitely making more soon!
Aleksandra
9 February 2020 at 08:04I’m so happy that you liked it! Thank you for the comment 🙂