Coconut Soup With Arrowroot Flour Recipe

Cooking Directions

• STEP 1.In a large pot, heat coconut oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
• STEP 2.Add the vegetables of your choice, such as carrots, bell peppers, and mushrooms. Cook until the vegetables are slightly tender.
• STEP 3.In a separate bowl, whisk together coconut milk, arrowroot flour, and vegetable broth until well combined. Pour the mixture into the pot with the vegetables.
• STEP 4.Stir in spices like turmeric, cumin, and coriander. Bring the soup to a simmer and let it cook for about 10 minutes, or until the vegetables are fully cooked and the soup has thickened.
• STEP 5.Season with salt and pepper to taste. Serve the coconut soup hot, garnished with fresh herbs like cilantro or basil.

Cooking Tips

• You can customize this soup by adding your favorite vegetables or protein, such as tofu or shrimp.
• If you prefer a spicier soup, add some red chili flakes or a dash of hot sauce.
• For a creamier texture, you can blend a portion of the soup using an immersion blender or a regular blender.

Storage and Serving

• Leftover coconut soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the coconut soup as a starter or pair it with a side of steamed rice or crusty bread for a more substantial meal.