Carrot, Coconut, and Ginger Soup with Cilantro Sambal
- Yield: 4 servings
Coconuts are simple to crack open, but can also be bought already prepared in supermarkets. If using a whole coconut, prepare it by piercing the three eyes with a skewer, and drain out the liquid. Then, wrap it in a towel, place on a hard surface, such as the floor (or take it outside), and give it a firm blow with a hammer to crack it open. Use a spoon to gently lift the flesh away from the harder exterior and remove the brown skin using a potato peeler if desired.
- 1 1/4cups fresh coconut, grated
- 1/2teaspoon cumin seeds
- 1/2teaspoon coriander seeds
- 2 shallots, diced
- 1 garlic clove, coarsely chopped
- 5tablespoons ginger, peeled and grated
- 1/2teaspoon chili flakes
- 1/2tablespoon coconut oil
- 1 1/2pounds carrots
- 3cups vegetable or chicken stock
- For the Cilantro Sambal
- 2cups cilantro, coarsely chopped
- 1/3cup grated fresh coconut
- 1tablespoon ginger, peeled and grated
- 1 green chili, seeded and coarsely chopped
- Juice of one lime
- Salt and pepper
- Toast the cumin and coriander seeds in a small frying pan for about 2 minutes, then grind in a mortar and pestle.
- Sauté the shallots, garlic, ginger, chile flakes, and ground spices in the coconut oil and 1 tablespoon water for about 5 minutes, stirring occasionally. Add a splash of water if the mixture sticks to the pan.
- Add the carrots, fresh coconut, and stock. Bring to a boil and simmer for 30 to 35 minutes until the carrots are soft.
- To make the sambal, place the cilantro, grated coconut, ginger, and chile into a mini food processor and pulse to a coarse, dry paste. Stir in the lime juice and season to taste.
- When the soup is ready, blend until smooth, season and serve topped with the sambal.
Recipe reprinted with permission from Skinny Soups: 80 Flavour-Packed Recipes of Less Than 300 Calories © 2017 by Kathyrn Bruton, Kyle Books.
Nutritional Info *per serving
- Calories 227
- Fat 14g
- Saturated Fat 11g
- Sodium 0.2g
- Carbohydrate 17.1g
- Fiber 10.9g
- Sugars 13.4g
- Protein 3.1g