If you're on the hunt for a warm, creamy, and utterly delicious soup that’s perfect for any season, look no further! This Coconut Carrot Soup with Coconut Bacon is a game-changer. Not only is it packed with vibrant flavors, but it also boasts a fun, crunchy twist that elevates it to a whole new level. Whether you’re a plant-based foodie, a soup lover, or just someone looking to impress at your next dinner party, this recipe is sure to be a hit!
Why You’ll Love This Soup
Flavor Explosion: The combination of roasted carrots, garlic, and jalapeño gives this soup a rich, complex flavor. Add in creamy coconut milk and a touch of miso paste, and you’ve got a bowl of happiness that’s both savory and sweet.
Crunchy Coconut Bacon: Yes, you read that right! We’re topping this silky soup with crispy coconut bacon. It’s sweet, smoky, and oh-so-addictive. You might just find yourself snacking on it straight from the pan!
Quick and Easy: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights or lazy weekends. Plus, it’s easily customizable!
Ingredients You’ll Need
For the Soup:
4 carrots, peeled and sliced lengthwise
2-4 garlic cloves
1 shallot, peeled and sliced in half
1 jalapeño, sliced lengthwise
1 tbsp olive oil
1 tsp salt
1/2 bunch of cilantro, plus more for garnish
1 can of coconut milk
1 tbsp miso paste
Water to thin as needed
For the Coconut Bacon:
1 cup unsweetened shredded coconut
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sriracha
1 tbsp olive oil
Method: Let’s Get Cooking!
Before being roasted.
Roast the Veggies: Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss the carrots, garlic, shallot, jalapeño, and cilantro with olive oil and salt. Roast for 35-40 minutes, or until the carrots are tender and slightly crispy on the edges. Your kitchen will smell heavenly!
After being roasted for 35 minutes.
Coconut Bacon before being roasted.
Make the Coconut Bacon: While the veggies are roasting, prepare your coconut bacon! In a bowl, mix the shredded coconut with soy sauce, maple syrup, sriracha, and olive oil. Spread it out on a baking sheet and roast at 325°F (160°C) for about 10 minutes. Keep a close eye on it—coconut can go from perfectly golden to burnt in a flash!
Coconut Bacon, crispy and fresh out of the oven.
Blend it Up: Once your veggies are perfectly roasted, add everything from the baking sheet to a blender. Pour in the can of coconut milk and add the miso paste. Blend until smooth, adjusting the consistency with water as needed.
Final Touches: Once your coconut bacon is golden and crispy, let it cool—it will harden a bit more as it does.
Serve and Enjoy: Ladle the luscious soup into bowls, sprinkle with coconut bacon and fresh cilantro, and get ready for the compliments to roll in!
Pro Tips for Success
Batch Cooking: Make a double batch of this soup and freeze the leftovers. It reheats beautifully for a quick meal later.
Spice it Up: Feel free to add other spices like ginger or curry powder for an extra kick.
Extra Creaminess: For an even richer flavor, you can add a splash of lime juice or some diced avocado when serving.
The Perfect Pairing
This Coconut Carrot Soup pairs beautifully with crusty bread, a fresh salad, or even your favorite grain bowl. It’s versatile enough to serve as a starter, a light lunch, or a comforting dinner.
Conclusion
Once you try this Coconut Carrot Soup with Coconut Bacon, you’ll want to make it on repeat. Its unique blend of flavors and textures is a celebration of deliciousness in every spoonful. Get ready to impress your taste buds and those around you!
So, what are you waiting for? Grab those carrots and coconuts, and let’s get cooking! 🍜🥥🥕✨
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