How good is this carrot soup, thanks to the special flavor given by coconut oil, which I use in many recipes: just a little is enough to give lots of flavor to dishes. I’m talking about the good extra virgin cold-pressed organic one, not refined coconut oil. It’s a bit pricey but especially when we’re on a diet, we use so little that it lasts a long time in the pantry.
And thanks to this delicate coconut flavor and the natural sweetness of carrots and sweet potatoes, this carrot soup becomes special. It’s very light and vegan: you absolutely must try it!
Some other soups you might be interested in can be found here:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
Unfortunately, I can no longer find the coconut oil shown in the photo, but I’ve left some purchase advice in the ingredients, namely the product I use now and find easily. It’s the result of extensive research, so I highly recommend it!
- 2 teaspoons coconut oil (extra virgin organic)
- 1 shallot (or 1 small onion)
- 1 teaspoon ground coriander
- 6 carrots (medium size)
- 1 lbs sweet potato (1 large)
- 3 1/3 cups vegetable broth
- to taste chopped parsley (or fresh coriander)
- to taste salt
- Points per serving = 4 WW points
Tools
- Cutting Board
- Knife
- Peeler
- Vegetable Peeler
- Pot
- Immersion Blender
Steps
Wash, clean, and peel the vegetables. Then cut them all into cubes. Also prepare the vegetable broth using a bouillon cube or granules.
In a large pot, put the coconut oil together with the shallot and gently fry for a few minutes, stirring often to soften the shallot. Add the coriander, let it infuse, and then add the sweet potato cubes. Continue to cook for a couple of minutes, then add the carrot cubes and the broth. Bring to a boil, cover, and lower the heat. Let it simmer gently for 30 minutes.
Use an immersion blender to blend the vegetables until you get a very creamy and lump-free mixture.
Now it’s time to serve the carrot soup: pour it into the bowl and garnish with parsley leaves or fresh coriander if you like.
How delicious! It’s so sweet thanks to the sweet potato and so fragrant thanks to the spices and coconut. A way to bring the scent of summer to the table even in winter!
My son doesn’t like carrots, so he didn’t even taste it, but the Dutchman and I devoured it with great pleasure. Really exquisite: try it with some croutons or even with roasted chickpeas, or with both: there are so many ideas! Let me know yours in the comments below.
Bon appétit!
by Giovanna Buono
Storage
You can prepare this carrot soup in advance and keep it in the fridge for 4 days or in the freezer for 3 to 4 months. Just let it thaw at room temperature and then reheat it.
