Coconut Velouté
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is one of my favorite weeknight soups to make when I'm craving something creamy and comforting without spending hours in the kitchen. The whole thing comes together in under an hour, and it's so budget friendly since it relies on humble onions and pantry staples. Coconut milk gives it that luxurious velvety texture while also providing healthy fats that help with nutrient absorption. The ginger and garlic add wonderful warmth and depth, and a squeeze of fresh lemon juice at the end brightens everything up beautifully. It's the kind of simple, nourishing dish that feels elegant enough to serve guests but easy enough for a quiet night at home.
Ella x
Ingredients
- 400 mlcoconut milk
- 1 kgonion
- 2 clovesgarlic
- 1 cmginger
- 800 mlchicken or vegetable broth
- 20 gcoconut oil
- 2 tbsptomato paste
- 1 tspsalt
- 1 tspblack pepper
- 1 sprigsfresh cilantro
- 1 tbsplemon juice
Detail level
Instructions
- 1
Heat the coconut oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
Tip: Be careful not to burn the ginger.
- 2
Add the tomato paste and cook for 1 minute, stirring constantly.
- 3
Pour in the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
- 4
Use an immersion blender to puree the soup until smooth.
Tip: Alternatively, you can transfer the soup to a blender and blend in batches.
- 5
Return the soup to the saucepan and stir in the coconut milk. Season with salt and black pepper to taste.
Tip: Adjust the seasoning as needed.
- 6
Squeeze in the lemon juice and stir well.
Tip: This will help to brighten the flavors.
- 7
Taste and adjust the seasoning as needed.
- 8
Serve the soup hot, garnished with fresh cilantro.
Tip: You can also serve with a dollop of coconut cream or some crusty bread.
Recipe Variations
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