Garam Masala Coconut Milk Carrot Soup

I love tall, hairy men. We all have a type, and that is my type! There is something about that form of raw, uninhibited embodiment of masculinity that just gets to me. I think that’s why I really loved how Captain America in Infinity war – the beard!! He is really good looking either way, but I feel facial hair adds a bit of spice, ya feel me? I have made it my weekend habit to re-watch all marvel movies. I enjoyed them when they premiered in the past and still love them today! From all Iron Man & Captain America series, to both Guardians of the Galaxy volumes, Avengers , X-men…Everything! I am waiting with baited breath for Captain Marvel next year! I haven’t quite enjoyed Ant Man, and Ant Man and The Wasp, but all the rest are worth re-watching ! And of course, watching along with something delicious makes it all worth while!

My garam masala coconut milk soup is among my favorite soup recipes! Such amazing full flavors that I know without doubt that you too will deeply enjoy as well!

Make sure you check out the video as well and make sure you subscribe! <3

PREP TIME: 5MIN    COOK TIME: 25MIN      SERVES: 2

Ingredients

4 large carrots

1 apple

1/2 green pepper

1 red onion, diced

1 tablespoon of rosemary

1 cup of coconut milk

1 teaspoon of garam masala

1 tablespoon of ginger, minced

Salt to taste

Vegetable oil for frying

Method

In your sufuria, add the red onion, ginger, some fresh rosemary and green hoho. Let this simmer until the hoho are completely softened but be careful not to burn everything. Let everything cook down really well, especially the hoho (green bell pepper), so that the flavor really develops.

Add the garam masala and let it simmer for a few minutes. Garam masala is a spice blend of several spices, but the three main ones being cardamom, cumin and coriander seeds. Other spices are added as well so that the flavor is a lot fuller but it is optional. You can make yours at home, however I went with a pre-ground one, that I bought for about 150 bob for the large 100 g can.

Besides this amazing soup, you can use garam masala in ndengu, bean stew, fried rice, mbuzi dry fry etc.

Next, add the carrots, apple, half of the coconut milk and top that with some hot water to facilitate the boiling. Do not use green apples as they will add too much tartness. I highly recommend that for this soup, DO NOT remove anyone ingredient, use everything as is so that you experience it as delicious as it is.

Let everything boil until completely softened.

Let this cool for about 5 minutes, then pop everything into a blender and let it blitz until completely creamy, I showed you the consistency in the video. You can use a hand blender if that is what you prefer, but for my soups, I find ordinary blenders a lot faster and more efficient.

Return this to the sufuria, together with the remaining coconut milk we did not use and let it simmer on medium low for about 5 minutes. Please do not use cow milk, or any other animal milk for that matter.

Add a but at a time, stirring with each addition, and stop once you get to your preferred level of soup thickness. If you love a light soup, add plenty of coconut milk, if you prefer a thicker soup, add as little as your preference allows. I have demonstrated this in today’s video.

Ladle this onto your bowl, garnish with some steamed broccoli and fresh rosemary. You can skip the garnish, however I appreciated the additional nutrients, freshness and textural component. Once done, dig right in!!

How gorgeous does this look though? Super duper nutritious and very very delicious as well!

The sweetness of the apple awakened the mild sweetness of the apple, the warmth of the ginger and the rosemary livened everything up, the savory flavor of the garam masala and the hoho added such amazing depth and complexity while the coconut milk livened everything up.

Perfection!

Make sure you watch the video too and see for yourself making beautiful and tasty food is not impossible!! 🙂

xx

-K

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