Spicy Carrot Soup With Crème Fraîche and Coconut

July 28, 2015
0 Ratings
Photo by BrazilianFlairintheUSA
  • Serves 5
Author Notes

The carrot, creme fraiche and coconut offer a tangy sweetness to this soup, with a rich velvety texture. You can serve it hot or chilled, this spicy Spring carrot soup tastes great both ways. —BrazilianFlairintheUSA

What You'll Need
  • 1 tablespoon extra virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 1/2 pounds carrots, peeled and rough chopped
  • 6 cups chicken stock
  • 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
  • 1 tablespoon chopped garlic
  • 1 tablespoon ground coriander
  • 1/4 to 1/2 teaspoons ground cayenne pepper
  • 2 tablespoons fresh ginger
  • kosher salt a taste
  • pepper a taste
  • Crème fraîche garnish
  • fresh grated coconut garnish
  1. Preheat medium pot over medium high heat.
  2. Add olive oil, butter, onions and carrots and saute 5 minutes.
  3. Add garlic, ginger coriander, curry and cayenne and sauté for 1 minute until fragrant.
  4. Add chicken stock and 1 t. each salt and pepper.
  5. Bring to a boil then reduce to a simmer and cook until carrots are very tender, about 15 minutes.
  6. Blend soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed in a blender or use an immersion blender to blend directly in the pot until smooth.
  7. Adjust seasoning with salt and pepper.
  8. Pour into bowl and garnish with crème fraîche and coconut.

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1 Review

Dearinger January 2, 2016
Outstanding! One of the best soups I've ever made.
I was cooking for a vegan friend so I substituted the following
Vegetable Broth for Chicken Broth
Coconut Milk for Cream
Coconut oil for Butter
The curry paste I had was not vegan so I mixed the spices I had in place of curry - cumin, cayenne, coriander, black pepper, chili powder, tumeric.
I cook a lot and am still amazed how good this soup was.
Many thanks to the author!