Nothing beats a warming bowl of soup on a chilly evening. This creamy carrot coconut soup delivers bold flavors, essential veggies, and satisfying protein from crispy meatballs – a family favorite I've refined over years of cozy dinners.
Ingredients
Serves 4 | Prep time: 30 minutes
- 400 g carrots
- 200 g floury potatoes
- 1 onion
- 2 tbsp olive oil
- 1 tsp freshly grated ginger
- 1 tsp turmeric
- 400 ml vegetable stock
- 150 ml coconut milk
- Juice of 1 orange
- 1 tsp chopped parsley
- 100 g minced beef
- 1 egg white
- 1 tbsp flour
- 2-3 tbsp panko (Japanese breadcrumbs)
- Oil for frying
- 4 baby carrots
- Cayenne pepper
- Extra needed: stick blender, 4 cocktail sticks
Instructions
- Peel and cube the carrots and potatoes. Peel and chop the onion. Sauté in olive oil for 2 minutes until softened. Add ginger and turmeric; cook 1 minute. Pour in stock, coconut milk, and orange juice. Simmer covered for 20 minutes, stirring occasionally.
- Meanwhile, mix parsley, salt, and pepper into minced beef. Shape into 4 balls. Beat egg white in a bowl. Place flour and panko on separate plates. Coat balls in flour, egg white, then panko. Fry in hot oil 3-4 minutes until golden and cooked through.
- Clean baby carrots, leaving some greens. Blanch in salted water 2 minutes. Purée soup with stick blender. Adjust consistency with extra stock if needed. Season with salt and cayenne. Foam with blender. Serve in heatproof glasses, topped with meatball and carrot on a skewer.
Enjoy your meal!
Recipe and image: Visual image
