CARROT & COCONUT CREAM SOUP WITH CUMIN & GINGER

By jarren

Ingredients

• 1 onion minced
• 1 tbsp butter
• 1 clove garlic, minced
• 1 tbsp fresh grated ginger
• 1/2 tsp anise seed, cracked
• 1/2 tsp orange zest, finely grated
• 1/4 tsp fennel seed, cracked
• 1/2 tsp sweet smoked paprika
• 6 large carrots, peeled and thinly sliced
• 4 cups chicken or vegetable stock
• 1 tbsp fish sauce
• 1 cup coconut milk
• Kosher salt to taste
• 2 tbsp fresh cilantro, minced
• 1/2 lime, juice only

Details

Servings 4

Preparation

Step 1

Combine onion and butter in a large heavy pot. Add garlic, ginger, anise, orange zest, fennel, and paprika. Cook over medium-high heat, adding small amounts of water as needed until tender. This should take approximately 10 minutes. Then add the carrots and stock. Stir well and cook over medium heat, covered, for 20-30 minutes. Stir often until tender, then puree. Add the salt, fish sauce, coconut milk, cilantro, and lime juice. Serve hot.