- Author Brandon Turner turner@palatabledishes.com.
- Public 2023-12-17 01:37.
- Last modified 2025-01-24 11:12.
This soup will delight you with its taste and saturate the body with vitamins. It can be served chilled, which is great for hot summers.
Ingredients:
- 2 kg of fresh carrots;
- 1 daikon root;
- 2 medium onion heads;
- 1 tablespoon each of ginger root and turmeric;
- 3 tablespoons of coconut (vegetable) oil
- 4 garlic cloves;
- ground coriander;
- 1 teaspoon of mustard and caraway seeds;
- 1 lime;
- 1 chili pepper;
- cilantro leaves.
Preparation:
- Select a large heavy-bottomed saucepan and place over medium heat with 2 tablespoons of coconut oil.
- When the oil is hot add the chopped onions and cook, stirring constantly for 5 minutes, until the onions are browned. Add ginger, turmeric, garlic, coriander and red pepper. Continue cooking for about another minute until a distinct aroma appears. Salt generously.
- Add carrots and 8 glasses of water to a saucepan. Raise the heat and continue cooking until boiling, then cover and continue cooking at the lowest possible level. Wait until the carrots are soft, about 15 minutes.
- Remove from heat and leave to cool. Mash the carrots with a blender and puree, strain and return to the soup. If it turns out to be too thick, then add water. Set the soup aside.
- While the soup is boiling, at this point, the daikon should be boiled in salted water for 6 minutes until soft.
- Reheat the soup over medium heat, stirring occasionally. Meanwhile, you should make a tarka: heat the remaining coconut oil in a skillet over medium heat, then add mustard seeds, caraway seeds, and chili. Cook for 1 minute, until spices are fragrant.
- Pour the entire contents of the pan into a saucepan and stir until everything is combined. Taste for salt, add if necessary.
- Divide the daikon between the plates, which should be preheated and pour the soup on top. Garnish with cilantro and squeeze lime juice into each plate before serving.
