80 flavor-packed recipes of less than 300 calories.
- 1 ¼ cups fresh coconut, grated
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 2 shallots, diced
- 1 garlic clove, coarsely chopped
- 5 tablespoons ginger, peeled and grated
- ½ teaspoon chile flakes
- ½ tablespoon coconut oil
- 1 ½ pounds carrots
- 3 cups vegetable or chicken stock
- 2 cups cilantro, coarsely chopped
- 1/3 cup grated fresh coconut
- 1 tablespoon ginger, peeled and grated
- 1 small green chile, seeded and coarsely chopped
- Juice of 1 lime
- Salt and pepper
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.
Toast the cumin and coriander seeds in a small frying pan for about 2 minutes, then grind in a mortar and pestle. Sautee 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.
About this recipe
“Carrot and cilantro is a soup classic. Here, I have simply taken inspiration from the essence of these ingredients and presented it in a slightly different way. Coconuts are simple to crack open, but can also be bought already prepared in supermarkets.” -- Kathyrn Bruton in Skinny Soups