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Recipes
Bombay Carrot Coconut Soup with Salted Cucumbers

9 INGREDIENTS • 7 STEPS • 45MINS

Bombay Carrot Coconut Soup with Salted Cucumbers

Recipe
These pickled cucumbers truly add an surprising element of sophistication to an otherwise simple, everyday soup.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
These pickled cucumbers truly add an surprising element of sophistication to an otherwise simple, everyday soup.
45MINS
Total Time
$4.78
Cost Per Serving
Ingredients
Servings
2
us / metric
Carrot
6 cups
Onion
2
Medium Onions
Chicken Stock
8 cups
Chicken Stock
or Vegetable Stock
Honey
2 Tbsp
Sriracha
to taste
Coconut Milk
8 fl oz
Coconut Milk
Nutrition Per Serving
VIEW ALL
Calories
918
Fat
38.5 g
Protein
33.7 g
Carbs
118.4 g
Love This Recipe?
Add to plan
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Bombay Carrot Coconut Soup with Salted Cucumbers
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Author's Notes

Serves 2 main courses or 6 appetizers.
Cooking InstructionsHide images
step 1
Cut Cucumber (1) lengthwise in half, then cut across into 1/3-inch slices. Add Kosher Salt (1 Tbsp), mix well and marinate for 1/2 hour, then discard the liquid.
step 1 Cut Cucumber (1) lengthwise in half, then cut across into 1/3-inch slices. Add Kosher Salt (1 Tbsp), mix well and marinate for 1/2 hour, then discard the liquid.
step 2
Cut Carrots (6 cups) and Onions (2) into pieces add to a soup pot.
step 2 Cut Carrots (6 cups) and Onions (2) into pieces add to a soup pot.
step 3
Add Chicken Stock (8 cups).
step 3 Add Chicken Stock (8 cups).
step 4
Season with Ginger Garlic Paste (2 tsp), Kosher Salt (1 Tbsp), Honey (2 Tbsp) and Sriracha (to taste). Simmer until carrots and onions are soft, around 20 minutes.
step 4 Season with Ginger Garlic Paste (2 tsp), Kosher Salt (1 Tbsp), Honey (2 Tbsp) and Sriracha (to taste). Simmer until carrots and onions are soft, around 20 minutes.
step 5
At this point there should be about 1 quart of liquid left. Blend until smooth.
step 6
Add Coconut Milk (8 fl oz) and simmer for 10 minutes. If the coconut milk has curdled, blend again until smooth, then remove from heat.
step 6 Add Coconut Milk (8 fl oz) and simmer for 10 minutes. If the coconut milk has curdled, blend again until smooth, then remove from heat.
step 7
Check and adjust seasonings. Top with pickled cucumber slices.
step 7 Check and adjust seasonings. Top with pickled cucumber slices.
Tags
Appetizers
Dairy-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Indian
Vegetables
Soups & Stews
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