This is our favorite soup! An absolutely fantastic carrot soup with peanut pesto, lime and coconut milk… And maybe the fun thing to know is that carrots are one of the vegetables that you could say are healthier to eat cooked than raw.
The reason is that when the carrot is heated and also ingested with fat, the body can absorb its beta carotene content so much better! And beta-carotene is 1) an antioxidant and also 2) a so-called provitamin A, which means that it can be converted into vitamins in the body.
To have at home when you make our carrot soup with peanut pesto:
2 tablespoons canola oil, 2 tablespoons vegetable stock, 1 tablespoon soy, 1 teaspoon honey, salt and pepper.
Carrot Soup With Peanut Pesto
2 cloves garlic
6 cm fresh ginger
1 red chili
1 kg carrots + 2 more carrots
1 cup roasted peanuts
2 cans coconut milk
To have at home
2 tablespoons canola oil
2 tablespoons vegetable stock
1 tablespoon soy
1 teaspoon honey
salt and pepper
Peel and chop the garlic and ginger. Chop the chili and slice all the carrots, except two. Heat oil in a large saucepan and fry the garlic, ginger and chili until softened but not taken on color. Add carrots and stock. Fill with water so that the carrots are just covered and cook until the carrots are soft, about 15 minutes.
Roughly grate the two saved carrots. Grate zest from a lime. Pulse the peanuts and add soy, honey and 1 tablespoon lime juice in a food processor. Dilute with water until you get a reasonably creamy consistency.
Pour off some of the boiling water from the carrots but save it. Mix the soup using an immersion blender until smooth. Add coconut milk and dilute with boiling water to the desired consistency and season with lime juice, salt and pepper. Serve the soup hot and top with grated carrot, peanut pesto and lime zest.