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🍽️ Creamy Carrot Soup with Coconut and Orange

422 kcal · 30 min · 4 servings

Ingredients

• 2 stalks Leek (only the white and light green parts)
• 8 Carrots
• 1 unpeeled Lemon
• 4 unpeeled Oranges
• 1 tbsp Vegetable oil
• 500 ml Vegetable broth
• 250 ml Coconut milk
• Salt
• 1 pinch Sugar
• Pepper
• 80 g Yogurt
• 2 tbsp chopped Cashew nuts
• Mint

Instructions

1. 1. Wash the leek thoroughly and remove the tough ends. Cut the leek into thin strips.
2. 2. Peel the carrots and slice them into rounds.
3. 3. Wash the lemon and oranges under hot water and pat them dry.
4. 4. Finely grate the zest of the lemon and one orange.
5. 5. Squeeze the juice from all the fruits.
6. 6. Heat oil in a pot and sauté the leek until lightly golden brown.
7. 7. Add the carrots and sauté them briefly.
8. 8. Deglaze the mixture with the fruit juice.
9. 9. Add the grated zest.
10. 10. Let the soup simmer gently for about 10 minutes until soft.
11. 11. Add the broth and the coconut milk.
12. 12. Let the soup simmer gently for another 10 minutes.
13. 13. Remove the pot from the heat.
14. 14. Puree the soup finely with a hand blender (or in batches in a blender).
15. 15. Bring the soup back to a boil.
16. 16. Thin the soup with a little more broth if necessary.
17. 17. Let the soup reduce if it is too runny.
18. 18. Season the soup with salt, sugar, and pepper to taste.
19. 19. Divide the soup among bowls.
20. 20. Place a dollop of yogurt on each portion.
21. 21. Garnish the soup with cashew nuts and mint.
22. 22. Serve the soup hot.

Nutrition per serving

• kcal: 422
• Protein: 11 g · Fett/Fat: 23 g · Carbs: 41 g