Best Indian Coconut Soup Recipes

INDIAN-SPICED ZUCCHINI-COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
• Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.

INDIAN COCONUT SOUP

Steps:

• Sautee coconut in butter until toasted, stirring well.
• Add 1/4 cup pistachios, sautéing a little longer.
• Add honey and spices and stir.
• Add milk and coconut milk, stirring slowly.
• Heat but don't boil.
• Froth individual servings in blender or espresso machine if desired.
• CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you.
• Serve garnished with pistachios.

GREEN-LENTIL SOUP WITH COCONUT MILK AND INDIAN SPICES

Steps:

• Saute garlic and onions in the butter until they reduce in volume, 5-10 minutes. Reduce heat, add thyme and turmeric, and continue to cook until onions are translucent, 10-15 minutes. Add stock and lentils. Simmer 25-30 minutes, until lentils are tender. Warm clarified butter in small saucepan. Add cardamom, cloves, cinnamon, nutmeg, and pepper. Saute until aromatic, 2-3 minutes. Add clarified butter and spices to the soup, along with the coconut milk. Cook 15 minutes to blend flavors.