Creamy Carrot and Coconut Soup with Potatoes

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the vegetables and potato and fry 3 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add the turmeric, ginger and paprika and stir 1 minute.
3. 6
   Pour the stock into the pot and bring to a boil.

   Stove
4. 7
   Turn down the heat and simmer 20 minutes, until the vegetables and potato are completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Blend with an immersion blender until smooth and creamy.

   Stick blender
6. 9
   Add the coconut milk, season with salt and black pepper and heat another 5 minutes.

   Stove
7. 10
   Sprinkle the leaves over each bowl.