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Carrot, Coconut, and Ginger Soup with Cilantro Sambal

The classic Carrot and Cilantro soup is given a flavor and health kick (or three) in this recipe with the addition of coconut, ginger and cilantro sambal.
Cook Time45 mins
Course: Soup
Cuisine: American
Keyword: carrots, cilantro, coconut, ginger, healthy, sambal, vegan, vegetarian
Servings: 4
Calories: 231kcal
Author: Kathryn Bruton



  • 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.