Carrot, Tomato & Coconut Soup

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And just like that, we are a family of four. Little Isac is one week old tonight. Luise gave birth to him in our home. He was delivered under water and into the arms of the bravest, strongest and most beautiful mother I know. Isac is a cute and calm little fellow that spends his days grunting around on our chests, eating and then dozing away in sleep. We are spoiling him with hugs and kisses and eventually we will also spoil him with home cooked food that makes him a healthy and strong plant eater. Thank you so much for all your cheering comments on Instagram, we are so happy to feel your support and love. Now take a look at this lovely little bug.

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We could go on and on about him forever, but we actually also have a new recipe for you. It is almost tradition for us to create a new yellow/orange soup every year. We have done lentil soups, sweet potato soups, pumpkin soups and orange soup. Today we are sharing this warm, smooth and creamy carrot soup spiked with tomatoes, coconut milk and turmeric and topped with a corn ceviche loosely inspired by one of Sprouted Kitchen’s recipes. The corn adds a really nice texture to the soup and a fresh twist in flavour. If you are looking for a recipe to start off autumn with, this soup is quite perfect.

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This is also a great recipe if you are on a budget. Carrots are always cheap to buy, but now, when they are in season they are extra frikkin’ delicious. Make a huge batch of this soup and fill the freezer with it. I am sure we have mentioned this before, but it’s worth mentioning again: Using seasonal ingredients is a great way to eat good organic vegetables without paying a fortune. Plan what you cook after which seasonal ingredients that are cheapest.

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Carrot, Tomato & Coconut Soup
Serves 4-6

1 tbsp cold-pressed coconut oil or olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric (optional)
10 medium size carrots, rinsed and sliced
1 can (400 g / 14 oz) plum tomatoes or approx. 5 chopped fresh tomatoes
water, enough to cover
sea salt & black pepper
1 can (400 g / 14 oz) full fat coconut milk or any plant milk of choice

Heat oil in a pot. Add onions, garlic and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring. Now add water, sea salt and pepper, cover and let simmer for 15-20 minutes until the carrots are tender. Meanwhile prepare the corn topping. When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping and a drizzle of olive oil.

Raw Corn Ceviche
2 fresh corn cobs, husks removed
4 sprigs flat-leaf parsley
juice from 1-2 limes
1 tbsp cold-pressed olive oil
sea salt & black pepper

Cut off the corn kernels from all sides. Chop the parsley. Place in a bowl. Combine all ingredients and season to taste.

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Okay, just one last photo of him. Because those lips are made for kissing!

141 Comments

  • Adelya
    just made this soup for 20 people and we loved it! I used canned organic corn instead of fresh one due to budget and time and it turned out all together yummiest combi ever. Thank you
  • Tera
    So glad I came across your website. Very heartwarming to see your family expansion :) Loved the soup! The corn ceviche is such a great hint that makes the recipe a total rock-star. Thank you!
  • Claire
    I made this for the first time today and while the taste was nice, the texture came out really watery (I used a hand immersion blender and everything got puréed). Is there anything I can do to thicken it up?
  • Claudia
    What a soup! We all love it. We use to add the garlic at the end, so the flavor is more intensive. Thanks for this recipe.
  • Jessica
    I love this recipe, my whole family ate it right up! Quick question... where on earth did you get that horse skirt?! It's too cute! Thanks!
  • I did this soup today and i have to say that this is the best soup that I ever tasted. I only made a change: I put some curry because I did have not turmeric. Great recipe! thanks for share!
  • Hi! I loved this recipe so much that I decided to include it in my blog, under the post My 10 Favorite Recipes of 2014. I have obviously given you all the credit, and linked it to this post ;) I hope there is no problem with it, otherwise feel free to contact me ;) ______ http://thekaleandheartygirl.blogspot.com/2015/01/my-10-favorite-recipes-of-2014.html
  • We made this today, and it was very delicious! Is it okay if I use one of your pictures of the soup on my blog and link to you? Have a nice weekend, Signe
    • We're glad you liked it. Feel free to use a photo as long as you link back to us. /David
  • Cloe
    Surprising taste, this is absolutely delicious!!! And Isac is very lovely :)
  • Sandra
    Hello, I found the link to your soup at Kris Carr's blog. Yummy! I also baked the blueberry-kuru a-muffins! Great! Only thing I need to complain: carrots in a plastic bag! We all need to stop using this bags. Eating healthy shouldn't be the only thing to take care of. Also our planet needs a lot of help cause it's so polluted. Your new follower Sandy
  • mouth watering looking so delicious visit this http://www.englishmuffinpizza.net/

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