During colder months, soups played a prominent role in my cooking saga. I remember when my roommates and I spent the morning preparing pho, and the day I learned to make chicken tortilla soup. One soup recipe that stuck with me through the years is this creamy coconut and carrot soup. The sweet, earthy flavor of carrots paired with nutty coconut milk offered a myriad of possibilities for adaptations. I tried a coconut carrot soup with lime, crushed peanuts, and chili sauce, and a version with paprika and brown sugar. Since coconut milk is a crucial ingredient in many Indian recipes, I set out to make an Indian-inspired adaptation. The result is this comforting soup made with onions, garlic, carrots, coconut milk, and garam masala. A drizzling oil spiced with cumin seeds and garlic provides a flavorful crunchy finish.
How to Make Cumin Oil
The garlicky cumin oil uses the technique called blooming, also known as tadka in parts of India. The method itself is simple but requires some attention. Start by heating the oil in a small saucepan. Use a neutral oil like canola. Once hot, add the cumin seeds. As soon as the seeds begin to sizzle, add in the sliced garlic. The garlic and cumin seeds will deepen in color. When the garlic reaches a pale golden shade, immediately remove the oil from the heat. As long as the oil remains in the pan, the residual heat will continue cooking the spices, so transfer the cumin oil into a heatproof bowl. The most crucial part here is to observe the oil through each step. The oil should be hot but not smoking. If at any point it feels like the cumin or garlic is darkening too quickly, immediately remove the pan from the heat and pour the oil into a heatproof bowl to stop the cooking process. Burnt spices and garlic are bitter and inedible. Start over if this happens. If you want to learn more about the technique of blooming spices, check out this post: How to Bloom Spices.
Ingredient Substitutions
Here are some thoughtful ingredient substitutions that work:
For a lighter version, instead of using full-fat coconut milk, use light coconut milk. Note that the soup will have a thinner consistency, so start with half the amount of vegetable stock, then add more if necessary. If you don’t have garam masala handy or can’t find it at your local grocery store, you can make it at home. Not a huge fan of cumin seeds? You can omit them altogether or swap in an equal amount of brown mustard seeds.
Tasty Variations
Think of this recipe as a guide for you to mix and match the flavors to your liking. Try these simple, but tasty variations for a fun twist:
For a tart flavor: Stir in the juice of 1 lime into the soup just before serving.For a deeper ginger flavor: Thinly slice a 1/2-inch piece of ginger and add it with the garlic when making the cumin oil.
Creamy Soup Recipes
Creamy Sweet Potato Soup Creamy Tomato and White Bean Soup Creamy Asparagus Soup Potato Leek Soup Cream of Celeriac Soup with Brussels Sprouts Chips
3 tablespoons canola oil 1 medium white or yellow onion, finely diced 12 ounces (3 cups) carrots, cut into 1/8-inch rounds 1 teaspoon kosher salt, divided plus more to taste 1/8 teaspoon freshly ground black pepper, plus more to taste 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1 (13.5 ounce) can full-fat coconut milk 2 cups vegetable stock, plus more if needed 2 teaspoons garam masala 1/2 teaspoon mild chili powder, such as Kashmiri chili powder 1/4 cup loosely packed cilantro, chopped, for garnish
For the cumin oil
2 tablespoons neutral oil, such as canola 1 teaspoon cumin seeds 1 clove garlic, thinly sliced
Alternatively, let the soup sit for 5 minutes until cooled slightly, then ladle the soup into a blender. Place the lid on the blender and remove the center cap from the lid. This opening will help the steam release as the soup blends. Cover the lid with a kitchen towel as you blend the mixture so that the soup doesn’t splatter on you. Starting at a low speed and gradually increase the speed until it’s completely smooth. You may need to work in batches; don’t fill the blender more than a third full. Return the blended soup to the pot and adjust seasoning to taste with salt and black pepper. If the soup is too thick for your liking, you can thin it out with more stock or water. Keep it warm on the stove while you prepare the cumin oil. Cook the cumin and garlic, occasionally swirling the pan until the garlic just begins to turn golden brown. Immediately remove the pan from the heat and pour the cumin oil into a small heatproof bowl. If you leave the oil in the pan, the residual heat will burn the cumin seeds and garlic.
