Name: Coconut Carrot Soup with Cumin Oil
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the coconut carrot soup -; 3 tablespoons canola oil -; 1 medium white or yellow onion, finely diced -; 12 ounces (3 cups) carrots, cut into 1/8-inch rounds -; 1 teaspoon kosher salt, divided plus more to taste -; 1/8 teaspoon freshly ground black pepper, plus more to taste -; 1 tablespoon minced fresh ginger -; 1 tablespoon minced garlic -; 1 (13.5-ounce) can full-fat coconut milk -; 2 cups vegetable stock, plus more if needed -; 2 teaspoons garam masala -; 1/2 teaspoon mild chili powder, such as Kashmiri chili powder -; 1/4 cup loosely packed cilantro, chopped, for garnish -; For the cumin oil -; 2 tablespoons neutral oil, such as canola -; 1 teaspoon cumin seeds -; 1 clove garlic, thinly sliced -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Carrot Soup with Cumin Oil

1. For the coconut carrot soup -

2. 3 tablespoons canola oil -

3. 1 medium white or yellow onion, finely diced -

4. 12 ounces (3 cups) carrots, cut into 1/8-inch rounds -

5. 1 teaspoon kosher salt, divided plus more to taste -

6. 1/8 teaspoon freshly ground black pepper, plus more to taste -

7. 1 tablespoon minced fresh ginger -

8. 1 tablespoon minced garlic -

9. 1 (13.5-ounce) can full-fat coconut milk -

10. 2 cups vegetable stock, plus more if needed -

11. 2 teaspoons garam masala -

12. 1/2 teaspoon mild chili powder, such as Kashmiri chili powder -

13. 1/4 cup loosely packed cilantro, chopped, for garnish -

14. For the cumin oil -

15. 2 tablespoons neutral oil, such as canola -

16. 1 teaspoon cumin seeds -

17. 1 clove garlic, thinly sliced -

How to cook deliciously - Coconut Carrot Soup with Cumin Oil

1. Stage

Cook the aromatics: In a medium pot or Dutch oven, heat the 3 tablespoons of canola oil over medium heat. Add the onions and carrots, and cook for 10 to 15 minutes, occasionally stirring, until the onions are soft and translucent and a fork easily pierces through carrots. Season with 1/2 teaspoon salt and the black pepper.

2. Stage

Add the ginger and garlic: Turn the heat down to medium-low and stir in ginger and garlic. Cook for 2 to 3 minutes until ginger and garlic are fragrant and slightly softened.

3. Stage

Simmer the soup: Stir in coconut milk, vegetable stock, garam masala, chili powder, and another 1/2 teaspoon salt. Increase the heat to medium-high and bring the soup to a boil, then reduce heat to medium-low to simmer for 10 minutes, stirring occasionally.

4. Stage

Blend the soup: Remove soup from the heat and using a handheld immersion bender, carefully blend directly in the pot until smooth. Alternatively, let the soup sit for 5 minutes until cooled slightly, then ladle the soup into a blender. Place the lid on the blender and remove the center cap from the lid. This opening will help the steam release as the soup blends. Cover the lid with a kitchen towel as you blend the mixture so that the soup doesn’t splatter on you. Starting at a low speed and gradually increase the speed until it’s completely smooth. You may need to work in batches; don't fill the blender more than a third full. Return the blended soup to the pot and adjust seasoning to taste with salt and black pepper. If the soup is too thick for your liking, you can thin it out with more stock or water. Keep it warm on the stove while you prepare the cumin oil.

5. Stage

Make the cumin oil: In a small tadka pan or saucepan, heat the 2 tablespoons of neutral oil over medium heat. Once the oil begins to glisten and ripple, add the cumin seeds. If the oil is smoking, turn the heat down before adding the cumin to prevent them from burning. Once the cumin seeds start to sizzle, add the sliced garlic. Cook the cumin and garlic, occasionally swirling the pan until the garlic just begins to turn golden brown. Immediately remove the pan from the heat and pour the cumin oil into a small heatproof bowl. If you leave the oil in the pan, the residual heat will burn the cumin seeds and garlic.

6. Stage

Serve the soup: Divide the soup among serving bowls and top each with 1/2 to 1 teaspoon of the cumin oil. Garnish with fresh cilantro and enjoy alongside naan or crusty bread.