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Creamy Carrot and Celery Soup with Coconut Milk Recipe

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4.1 from 10 reviews

This creamy and flavorful Carrot and Celery Soup is easy to prepare using simple, budget-friendly ingredients. The combination of carrots, celery, and aromatic spices creates a comforting and nutritious soup, enhanced by the richness of coconut milk. Perfect as a light meal or starter, it’s both satisfying and wholesome.

Ingredients

Vegetables

  • 1 yellow onion, peeled and chopped
  • 2.5 pounds (1.1 kg) carrots, peeled and sliced (about 8-9 large carrots)
  • 6 stalks of celery, chopped
  • 2 garlic cloves, peeled and chopped

Spices & Seasonings

  • 1 teaspoon sea salt
  • 1 teaspoon dried ginger
  • 1 teaspoon ground turmeric or curry powder
  • ½ teaspoon ground black pepper

Liquids

  • 1 tablespoon olive oil
  • 4-5 cups vegetable broth
  • 1 (14oz, 400g) can of coconut milk

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, celery, and sliced carrots. Stir frequently and cook for about 5 minutes until the onion becomes soft and translucent.
  2. Add Garlic and Spices: Add the chopped garlic, sea salt, dried ginger, ground turmeric (or curry powder), and black pepper to the pot. Stir well and sauté for an additional 1 minute, until the spices release their fragrance.
  3. Add Liquids and Simmer: Pour in the vegetable broth and coconut milk, reserving a small amount of coconut milk for garnish if desired. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes, or until the carrots are fork tender.
  4. Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. If the soup is too thick, gradually add more vegetable broth or water to reach the preferred consistency. Adjust salt and pepper to taste.
  5. Serve: Serve the soup hot, drizzled with the reserved coconut milk and garnished with chopped parsley if desired. It pairs wonderfully with crusty bread for a complete meal.

Notes

  • You can substitute curry powder for turmeric if you prefer a different flavor profile.
  • For a vegan option, ensure the vegetable broth is free from animal products.
  • Adding a squeeze of lemon juice before serving can brighten the flavors.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Immersion blender is recommended for easy blending directly in the pot, but a regular blender works as well (blend in batches).

Find it online: https://miracooking.com/creamy-carrot-and-celery-soup-with-coconut-milk-recipe/