A big advantage of growing up in the country and especially on a farm is that there is plenty of room for everything. My sisters and I even had our own tennis court. The “net top” was the roof of the farm. One stood there, the other on the opposite side of the house. The ball didn’t go back and forth in one go, but it was always funny 🙂

We didn’t have a trampoline in the garden, but built our giant hills in the hayloft, in which we landed. And hide and seek was not limited to a few rooms, but rather to one square kilometer. Maybe not completely, but a large part of the forest was allowed to be used.

Karotten-Kokos-Suppe

Everything just had a little bigger dimensions. Also our garden. It was full of herbs, vegetables, fruit, berries and flowers. We were allowed to plant our own patch of garden with our favourite vegetables very early on.

You can imagine how proud you are as a child (and not just as a child 🙂 ) when you cut your first salad or pull your first carrot out of the ground. Usually much too early, but the anticipation was much too great to wait for a few more days.

Have you ever bitten into a freshly plucked carrot? A dream. Whereby mostly not only the carrot cracked really nicely, but also the earth between the teeth…

Karotten-Kokos-Suppe

I am sure that growing up with my own garden and experiencing how plants grow is the reason why I love vegetables and fruits so much today. Especially the love for carrots has remained strong.

So it’s understandable that it will be included in one of my favorite soup recipes : roasted carrot coconut soup.

The recipe works very well even without roasting the vegetables in the oven before. But you’ll get the same result in terms of time and I can tell you that the subtle roast aromas in the soup taste incredibly delicious.

Karotten-Kokos-Suppe

This is how the Roasted Carrot Coconut Soup project works:

You cut the carrots and the peeled onion into small pieces and put them with the garlic and drizzled with some oil in the oven until they brown a little. While the veggies are in the oven, heat the vegetable broth with ginger, lemon juice and spices in a saucepan. As soon as the carrots are done, put them with the broth and coconut milk in a mixing glass.

Now one of the most important steps follows: the long mixing time. If you do this for at least a minute or two, you will have a creaminess in your plate that is almost out of this world.

Karotten-Kokos-Suppe

Karotten-Kokos-Suppe

The roasted carrot coconut soup was love on the first bite.

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The creamiest Carrot Coconut Soup you have ever had
This roasted carrot coconut soup has everything you would expect from a perfect soup: it is full of vitamins and tasty vegetables and above all it couldn't be more creamy.
Karotten-Kokos-Suppe
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Keyword Karotten, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 500 g carrots
  • 1 medium onion
  • 5 gloves of garlic
  • 2 cm ginger
  • 2 3/4 cups vegetable broth 700 ml
  • 1 2/3 cups coconut milk 400 ml
  • juice of 1/2 lemon
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 2 tbsp oil
Keyword Karotten, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 500 g carrots
  • 1 medium onion
  • 5 gloves of garlic
  • 2 cm ginger
  • 2 3/4 cups vegetable broth 700 ml
  • 1 2/3 cups coconut milk 400 ml
  • juice of 1/2 lemon
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 2 tbsp oil
Karotten-Kokos-Suppe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 220°C / 420°F
  2. Wash the carrots and cut them into small pieces. If possible, do not peel, so that no valuable vitamins are lost. Peel the onion and cut into about 0,5 inch cubes. Peel the garlic cloves as well.
  3. Place the vegetables on a baking tray lined with baking paper. Drizzle with the oil and roast for about 20 minutes until slightly brown. In the meantime, turn once.
  4. In the meantime cut the ginger into small pieces. Heat the vegetable stock in a large pot. Stir in the ginger, lemon juice, salt and turmeric.
  5. Fill the grilled vegetables with the hot vegetable stock and the coconut milk into a mixing glass and slowly switch to the highest setting. Puree for at least one minute. If the mixing glass is not large enough, divide the process into two stages.
  6. If necessary, heat the soup briefly in the pot again and season to taste. Enjoy hot with sprouts and fresh herbs.

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