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Exploring Indo-Chinese flavours With Spicy Carrot Soup

Get into Indo-Chinese cuisine easily with this flavourful Spicy Carrot Soup!
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Soups
Cuisine: Indo-Chinese
Keyword: carrots, coriander, indo-chinese, soup of the week, stock
Servings: 4
Author: The Peasant's Daughter

Ingredients

  • 4 Large Carrots
  • 1 Medium Sweet Potato
  • 1 Large onion diced
  • 1 Red Chilli sliced and deseeded
  • 3 cloves garlic peeled and minced
  • 1 inch Stalk lemongrass minced
  • 1 teaspoon coconut amino acids or soy sauce
  • 1 tablespoon fish sauce optional
  • ¼ teaspoon white pepper
  • 1 litre stock I used chicken, but vegetable stock or water works too
  • 1 teaspoon toasted sesame seeds
  • 1 sprig fresh coriander finely chopped
  • 2 tablespoons ghee or sauteing oil of your choice
  • Sea salt to taste

Instructions

  • Peel and roughly chop your carrots, onion, sweet potato, red chili.
  • In a large heavy bottomed stock pot or French oven, heat up your ghee and saute the onions until transculscent.
  • Add the minced garlic and saute until fragrant (60 seconds).
  • Add the rest of your vegetables: carrots, sweet potato, red chili, lemon grass.
  • Add the soy sauce, fish sauce (if using), white pepper, and a big pinch of sea salt and then immediately add the stock.
  • Heat to a boil before immediately lowering the heat and simmering until all of the vegetables are tender (about 30 minutes).
  • Using an immersion blender, blend the soup to your desired consistency, or leave it chumkier and more rustic.
  • Serve soup in bowls garnished with chopped coriander leaves and a sprinkling of toasted sesame seeds.
Tried this recipe?Let us know how it was!