Roasted Carrot, Coconut and Lime Soup with Crispy Quinoa
An original silky soup combining roasted carrots, coconut milk, lime, and a touch of ginger, finished with spiced crispy quinoa for contrast and texture.
Ingredients
- 700 g carrots (peladas and cut en trozos)
- 150 g yellow onion (in wedges)
- 12 g garlic (pelado)
- 15 g fresh ginger (chopped)
- 30 ml olive oil (divided)
- 4 g ground cumin (divided)
- 4 g sweet paprika (divided)
- 120 g cooked quinoa (well escurrida and dry)
- 6 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 400 ml coconut milk (without sugar)
- 750 ml vegetable broth (hot)
- 2 g lime zest (finely grated)
- 30 ml lime juice (freshly squeezed)
- 10 g fresh cilantro (chopped, for terminar)
- 25 g pumpkin seeds (tostadas, for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.
- 2
Place the carrots, onion, and garlic on the tray. Add 22 ml (1 1/2 tbsp) olive oil, half of the cumin, half of the sweet paprika, 4 g (3/4 tsp) salt, and a pinch of black pepper. Toss well to coat.
- 3
Roast the vegetables for 30 minutes at 220°C / 425°F, stirring halfway through, until the carrots are tender and lightly caramelized at the edges.
- 4
Meanwhile, pat the cooked quinoa very dry with paper towels. Toss it with the remaining 8 ml (1/2 tbsp) olive oil, the rest of the cumin, the rest of the sweet paprika, and a pinch of salt.
- 5
Spread the quinoa on a small tray or on an open section of the main tray and bake at 220°C / 425°F for 10 minutes, stirring once, until crisp.
- 6
Transfer the roasted vegetables to a medium pot. Add the fresh ginger and cook for 1 minute over medium heat to release its aroma.
- 7
Stir in the coconut milk, hot vegetable broth, lime zest, the remaining salt, and the remaining black pepper. Simmer gently for 8 minutes without letting it boil aggressively.
- 8
Blend the soup until completely smooth and silky. Adjust the texture with a little more hot broth or water if you prefer it lighter.
- 9
Add the lime juice and taste for salt. Stir well to balance the sweetness of the carrots with the acidity of the lime.
- 10
Serve the soup hot and finish each portion with crispy quinoa, chopped fresh cilantro, and toasted pumpkin seeds.
Chef tips
For an extra-smooth texture, strain the soup after blending. The quinoa gets crispier if it is very dry before baking.
Substitutions
You can substitute the cilantro with fresh parsley. If you do not have lime, use lemon in the same amount. Pumpkin seeds can be replaced with sunflower seeds if preferred.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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