Creamy and refreshing, this Carrot, Bell Pepper and Coconut Milk Soup is reminiscent of Thai cuisine and comes with a very intense aroma that is sure to win you over. The sweetness of carrots and bell peppers is balanced by the tanginess of lime juice and apple cider vinegar, while ginger provides the right amount of spiciness. It is meant to be served cold, but it works just as well when it’s warmed up.
Why Use Coconut Milk in Soup?
The use of Coconut milk allows for a rich and silky soup without a drop of cream. Its natural sweetness creates flavor harmony, perfectly balancing chili, lime, garlic, and ginger for that crave-worthy sweet-salty-spicy-sour combo.
Additionally, the healthy fats provide a nutrient boost, making soups more satisfying and energizing. It’s perfect for those following a vegan diet.
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Carrot, Bell Pepper and Coconut Milk Soup
- Yield: Serves 4
Description
Creamy and refreshing, this soup is reminiscent of Thai cuisine.
Ingredients
- 1 lb carrots, peeled and ends removed
- 1 yellow bell pepper
- 1 thick slice day-old country bread, cut in bite-size pieces (about 1 cup)
- 1/2 red onion
- 2 garlic cloves
- 2 tbsp coconut oil
- 2 tbsp apple cider vinegar
- Juice of 1 lime
- 1 tsp turmeric
- 1 tbsp grated ginger
- 3/4 cup coconut milk
- 1 to 3 cups of water
- Salt and pepper to taste
Instructions
- Clean the bell pepper, discard the seeds and the white parts, and cut it in chunks. Slice the carrots and set them aside.
- In a small bowl, soak the bread with the apple cider vinegar to soften it.
- Heat the coconut oil in a large pan, slice the onion and the garlic cloves, and sauté them for a few minutes until golden. Add carrots and cook for 5 minutes, then add the bell pepper, season with salt and pepper and cook for another 12-15 minutes until all vegetables are tender. Add some water if necessary to avoid burning. Remove from heat and let it cool off.
Recipe, styling and photography by Sara Ghedina
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