Some recipes enter your life quietly - familiar, comforting, almost like they were waiting for you.
This Carrot & Coconut Soup was one of them.
I first made it on a day I needed something warm and grounding. Simple ingredients - carrots, ginger, coconut milk, came together gently, but it was Gramiyaa’s coconut oil that made it feel complete.
The aroma reminded me of a memory I didn’t know I carried.
Over time, this soup became my reset button.
As a chef, I love dishes that honour ingredients for what they naturally are - honest, flavour-forward, unpretentious. The sweetness of slow-cooked carrots, the warmth of ginger, the perfume of cumin - all rounded beautifully by that rich, cold-pressed coconut oil.
It’s the bowl I turn to on quiet nights, and one that guests at Namak instantly connect with. A reminder that simple food, made with care, can feel incredibly luxurious.
From my kitchen, to yours.
Ingredients
- Carrots – 4 large (approx. 400–450 g), peeled and chopped
- Onion – 1 small, finely chopped
- Garlic – 1 clove, minced
- Ginger – 1-inch piece, minced
- Coconut milk – 200 ml (use full-fat for richness)
- Vegetable stock or water – 500 ml
- Gramiyaa Wood Cold Pressed Coconut Oil – 1 tbsp
- Turmeric powder – ½ tsp
- Cumin seeds – ½ tsp
- Salt and pepper – to taste
- Lemon juice – 1 tsp (optional, for brightness)
- Fresh coriander or microgreens – for garnish
- Toasted coconut flakes – optional, for garnish
Method
- Heat Gramiyaa coconut oil in a pot over medium heat.
- Add cumin seeds. Once they sizzle, add onion, garlic, and ginger. Sauté for 3–4 minutes until soft and fragrant.
- Add carrots and turmeric, sauté for 2–3 minutes to coat the carrots in spices.
- Pour in the vegetable stock (or water) and bring to a boil.
- Reduce heat & simmer for 15–20 minutes, until carrots are tender.
- Turn off the heat and allow the mixture to cool slightly.
- Blend the soup until smooth using a hand blender (or transfer to a regular blender).
- Return the soup to low heat and stir in the coconut milk.
- Heat gently, do not let it boil once the coconut milk is added.
- Season with salt, pepper, and lemon juice (if using).
- Pour into bowls and garnish with fresh coriander, microgreens, or toasted coconut flakes.
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