Sweet meets spicy – sweet potato and carrots combined with chilli and ginger with back notes of coconut… a surprisingly wonderful combination!
The idea behind this soup was to create something with a little bit more “bite” but without making it spicy with chilli based products. Don’t get me wrong I totally adore standard carrot soup and its sweetness but this time I was in the mood for something else. I decided to take my soup to the next lever by upping the amount of ginger… it worked… the soup it truly something and if you like ginger you really should give it a go. And remember ginger is a super healthy spice loaded with vitamins and minerals that have many powerful benefits for your body and brain.
The measurements below will make 4 large servings or 6 starter sized portions.
- 750g carrots
- 350g sweet potato
- 75g ginger
- 1 large onion
- 2 large garlic cloves
- Pinch of chilli flakes (or to taste)
- 700ml vegetable stock
- 400ml coconut milk
- 1tbsp olive oil
- Pinch of salt
- Pinch of fresh cracked pepper
- Coriander; for serving
Peel and roughly chop the carrots and sweet potato.
Peel and fine chop the garlic, onion and ginger.
In a heavy bottomed frying pan preheat the oil and once hot add the onions. Add a pinch of salt and some fresh cracked black pepper and fry until soft.
In the meantime as they cook grab yourself a large stock pot and prepare 700ml of stock. I’ve used two vegetable stock cubes from Knorr. Once ready pour it into your cooking pot and bring it to a gentle boil.
When your onions are almost ready add the ginger, garlic and a pinch of chilli flakes then fry for an additional 1 to 2 minutes but no longer, as you don’t want any garlic to burn and therefor becoming bitter.
Remove from the heat and add into the cooking pot containing the stock.
Add all the carrots and sweet potato, pour in the coconut milk and bring it all to a gentle boil again.
Simmer on a low heat for 45-55 minutes.
Remove from the heat and either use a hand blender or let it cool a while and pop it into a proper worktop blender in order to cream it.
Once the texture is silky smooth and even with no visible lumps, you are ready to eat.
Serve with a generous serving of coriander and ideally some toasted or fresh buttered rustic bread (well we didn’t have any at the time of creation but Mark thinks it would be an ideal addition to this soup).
If you decide to try it I am absolutely sure you will like it as much as we did.
Do you like carrot soup? If not then this next level soup will convert you 🙂
Do you have any other next level carrot soups you adore and want to share?