Carrot-coconut soup with peanut butter sauce
Thick and creamy carrot coconut soup, with warming and aromatic ginger and sweet coconut milk. Served with finger-lickin’-good peanut butter sauce.
Servings 4 servings
- 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
- peanuts cut into small pieces, roasted and salted
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:
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.
- 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.