Can I use regular coconut milk instead of light?

Absolutely! Regular coconut milk will make an even creamier, richer soup. Just keep in mind it will increase the calorie and fat content if that's something you're monitoring.

My soup is too thick. What should I do?

Simply add water, coconut milk, or vegetable broth, a tablespoon at a time, until you reach your desired consistency. Remember that cold soup will thicken further in the refrigerator.

I don't have sherry vinegar. What can I substitute?

White wine vinegar or rice vinegar make excellent substitutes. In a pinch, fresh lemon juice will also work, though the flavor profile will shift slightly.

How can I make this soup more filling for a main course?

Add protein by topping with grilled shrimp or chicken. For a vegetarian option, serve with a scoop of cooked quinoa or add white beans to the soup itself before blending.

Carrot Coconut Soup Recipe

Description

A refreshing and creamy carrot coconut soup, packed with vibrant flavors from lemongrass, coconut milk, and a hint of spicy curry paste. Serve it chilled for a light and zesty appetizer or warm for a comforting bowl of goodness. Perfect for any occasion and garnished with nutritious toppings for added texture.

Ingredients

Units Scale

For the Soup

1 stalk lemongrass
16 ounces carrots, peeled and sliced (about 2 bunches)
1 (14-ounce) can light coconut milk (reserve 1/4 cup for garnish)
1 garlic clove
2 tablespoons extra-virgin olive oil (plus more for drizzling)
2 tablespoons sherry vinegar
1 teaspoon red curry paste (or freshly minced ginger)
1/2 teaspoon sea salt (more to taste)
1/2 cup water
Sea salt and freshly ground black pepper

Optional Garnishes

Hemp seeds
Pepitas
Microgreens

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Instructions

Prepare the Lemongrass
Start by trimming the root end and tough upper stem of the lemongrass stalk. Remove the outer layers until you reach the tender, aromatic part. Finely chop this portion to release its fragrant flavor.
Blend the Ingredients
In a high-speed blender, combine the chopped lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste (or ginger), water, sea salt, and freshly ground black pepper. Blend until the mixture is completely smooth. If using a standard blender, strain the soup for a smoother consistency and blend again if necessary.
Chill or Heat the Soup
Chill the soup in the refrigerator for at least 4 hours for a refreshing, cold option. If the soup thickens in the fridge, stir in a small amount of cold water to loosen it. Alternatively, gently heat the soup in a saucepan to serve it warm. Adjust seasoning with more salt and pepper, to taste.
Serve and Garnish
Drizzle the soup with a little olive oil for added richness and top with optional garnishes such as hemp seeds, pepitas, or microgreens. Serve immediately and enjoy!

Notes

Use a Vitamix or other high-speed blender for the smoothest texture. Straining the soup is optional but can further enhance creaminess if desired.
To enhance flavor, toast the pepitas before using them as a garnish.
This soup can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

Nutrition

Calories: 120
Sugar: 7g
Sodium: 250
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg