Carrot soup

No creativity for smalltalk (smallblogging?) today, I'll just get straight to the recipe. This soup, with its vibrant color, creamyness and subtle heat, was the perfect lunch for a gray October Monday. If you want something more substantial with it, I recommend Indian nan bread, especially the cheese variety.

Carrot-Coconut soup

2 large portions

250 g carrots
½ large red onion
A chunk of fresh ginger (about 2 cm)
2 tbsp olive oil
1 tsp cumin
1 tsp ancho chili powder
½ tsp turmeric
4 dl coconut milk
1 dl water
Sesame oil

For serving: fresh cilantro, sour cream, coconut flakes

Peel and slice the carrots, onion and ginger. Heat the oil in a pot, add the vegetables, cumin and ancho chili, and fry, stirring often, for about 5 minutes. Add turmeric, coconut milk and water, and let the soup boil on medium heat for about 10 minutes or until the carrots are soft. Mix the soup until smooth (I use an immersion blender). Add salt and pepper to taste, and also a few drops of sesame oil (I find the flavor and smell of sesame oil to be overpowering, so it's usually just a drop or two for me). Garnish with a sprinkling of coconut flakes, some fresh cilantro and a small dollop of sour cream.

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