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Coconut Carrot Soup with Cumin Oil
Coconut Carrot Soup with Cumin Oil
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Creamy coconut carrot soup with garlic-cumin infused aromatic oil.
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
Instructions:
  • Caramelize the aromatics: Heat 3 tablespoons of canola oil in a medium pot or Dutch oven over medium heat. Cook the onions and carrots for 10 to 15 minutes, stirring occasionally, until the onions are soft, translucent, and the carrots are fork-tender. Season with 1/2 teaspoon salt and black pepper to taste.
  • Incorporate the ginger and garlic: Reduce the heat to medium-low and mix in the ginger and garlic. Sauté for 2 to 3 minutes until fragrant and slightly softened.
  • Bring the soup to a boil on medium-high heat, then lower it to medium-low and simmer for 10 minutes, stirring occasionally.
  • Blend the soup: Take the pot off the heat and use an immersion blender to blend until smooth right in the pot. Alternatively, let the soup cool slightly for 5 minutes, then transfer it to a blender. Remove the center cap from the lid to release steam. Cover the lid with a kitchen towel to prevent splatters and blend on low speed, gradually increasing until smooth. Work in batches if needed. Return the soup to the pot, adjust seasoning, and thin with more stock or water if desired. Keep warm on the stove as you make the cumin oil.
  • Prepare the aromatic cumin oil: Heat 2 tablespoons of neutral oil in a small pan over medium heat until it shimmers. Add cumin seeds and sliced garlic. Swirl occasionally until garlic turns golden. Remove from heat and transfer to a heatproof bowl to prevent burning.
  • To serve the soup, ladle it into individual bowls and drizzle each with 1/2 to 1 teaspoon of the aromatic cumin oil. Finish with a sprinkle of fresh cilantro and savor with naan or crusty bread on the side.

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