Dec 27 2008
Recipe: Carrot Ginger and Coconut Soup
I was visiting a friend in Berlin a few years ago, and she took me to a small bar in Prenzlauerberg with the promise of the best soup I’ve ever had. Out came a steaming bowl of thick orange soup, with enough ginger to clear my sinuses and a creamy coconut-y texture. I was hooked, and spent the next few months trying to recreate the soup. This is my recipe.
Ingredients
5-6 large carrots, peeled and diced 1 white onion or two shallots, peeled and diced a good knob of ginger, grated (about 3 tablespoons - yes, really!) 1 white potato, peeled and diced 150 grams red lentils 1 can of light coconut milk 1 tsp cumin 1 tsp coriander 1/2 tsp curry powder 1/4 tsp tumeric (more for colour than anything else) 2 cups of water or vegetable broth salt and pepper to taste 1 bay leafHeat a small amount of oil in a large saucepan and add the onions, seasoning well and stirring. When the onions begin to soften, but before they colour, add the spices, carrots and potato. When the spices become aromatic, add the red lentils and ginger and stir briefly before adding the broth or water. Bring to a boil, cover, and simmer gently for an hour. Remove from the heat and, using an immersion blender or feeding into batches into a blender or cuisinart, blend to a creamy consistency. Return to the pan and add the coconut milk, bringing back up to heat. Taste and season again if necessary. Serve with crusty bread and salad for a warming and healthy winter meal.
