Last year, we enjoyed a delicious dinner at the Wetterhorn Hotel in Hasliberg, which I highly recommend and they served this amazing carrot coconut soup. Ever since, my best friend and I constantly reminisce of this soup because it was outstanding.
As snow has fallen over the Alps and the winter season has begun in Switzerland, I thought what a better time to recreate this delicious soup. This carrot ginger coconut soup is exactly what I need with the arrival of cold weather and the gloom that can come with a Swiss winter.
INGREDIENTS: (serves 4-6)
3 lbs carrots, peeled and chopped (1.5 kg)
1 large yellow onion chopped
2 tbsp extra virgin olive oil (20 g)
1 inch piece of fresh ginger, sliced (20 g)
4 whole kaffir lime leaves
2 lemongrass stalks
1 tbsp vegetable bouillon (25 g)
1.5 L hot water
1 cup coconut milk (250 ml)
1/2 fresh lime, juiced
Fresh cilantro, chopped
Fresh chili, sliced
Hot chili flakes
- Peel and roughly chop carrots and 1 large yellow onion.
- Heat 2 tbsp of extra virgin olive oil on high in a large pot and saute the chopped onion. Turn the heat down to medium-high and continue to saute the onions for 2-3 minutes.
- Add the chopped carrots and saute on medium-high for another 2-3 minutes.
- In a tea kettle, boil 1.5 L of water.
- Add the fresh ginger slices, kaffir lime leaves, lemongrass stalks and vegetable bouillon to the pot and pour in 1.5 L of hot water.
- Bring the soup to a boil and then allow it to simmer for 35-40 minutes or until the carrots are fork tender.
- Once the carrots are tender, discard all kaffir lime leaves and lemon grass stalks. I also discarded half of the ginger slices as I did not want it overpowering.
- Place the contents of the soup into a blender and blend on high until smooth (you may have to work in batches depending on the size of your blender).
- Place the blended soup back in the pot and heat on medium temperature. Add 1 cup of coconut milk and the juice of 1/2 a lime. Stir well until the coconut milk is well incorporated.
- Serve warm and garnish with chopped cilantro and chili.
- Kaffir lime leaves and lemongrass freeze well and I always keep a stock in my freezer for various curries and soup.
- For the vegetable bouillon, we always have a stock of Knorr bouillon in the pantry.