After returning from Morocco, I was wondering about what kind of soup to make. There were a lot of young carrots everywhere, and a can of coconut milk was gathering dust in my pantry. And so carrot soup it was.
This time, however, I didn’t reach for ginger or cinnamon, but for saffron. I brought it back from my travels and was eager to try it out. It’s a good idea to soak the saffron in cold water before using. It’s beautiful to watch it release its yellow colour. Lime leaves and coconut milk aren’t traditional Moroccan ingredients, so this soup was a bit of a fusion. Although I couldn’t stop myself from serving it in a Moroccan bowl.
Mild Carrot Soup with Saffron, Kaffir Leaves and Coconut Milk
Preparation 35 min.
700g peeled carrot
700ml mild vegetable broth
400ml coconut cream
2 tbsp coconut oil
4 pinches saffron
3 kaffir leaves
Put saffron in a small bowl with cold water and leave to infuse a bright yellow color.
Cut shallots and brown it in coconut oil. Add carrot cut in slices. Pour with broth and coconut milk.
Taste with salt. Add kaffir leaves and saffron with the infused water.
Boil on medium heat for about 25 minutes.
Take out kaffir leaves and blend to a fine creamy texture.