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Spiced Carrot Coconut Soup
This comforting soup balances the sweetness of the carrots and Yukon Gold potatoes with savory onions, garlic, and tomato, while curry powder adds a subtle spiciness. Thiam’s recipe also includes creamy coconut milk and a generous helping of fresh cilantro and lime juice, which give the soup a bright, fresh flavor.
Nutritional facts
Protein
5g
Carbs
22g
Calories
440
Fat
39g
Ingredients
Canola and Olive Oil Blend, Carrots, Plum Tomato, Vegetable Base, Black Pepper, Cilantro, Garlic, Onion, Kosher Salt, Yukon Potatoes, Coconut Milk, Lime Juice, Curry Powder, Ginger
Reviews
4.0
Based on 611 reviews
Leanna Lakeram · 09/20/24
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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