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Blog_Between Italy and India: Coconut ginger carrot soup with tadka

Carrot Soup with Coconut, Ginger and Curry Leaf Tadka – a Recipe Between Italy and India

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Author_Famiglia RuffoniCarrotsCourse_Main coursesCourse_Soups & veloutésCourse_Vegetarian friendlyMidweek mealsOccasion_weekdayShape_SaucepanShape_Soup potSoups and Veloutés

In the Ruffoni household, veloutés have always been a welcome guest at the weekday table. Comforting and healthy, nourishing soups are easy to make and waste-proof: we love to experiment with new combinations, letting what is in the fridge guide our hand. Even slightly older, mushy vegetables can make for delicious soups!

Giulia's husband, however, is less of a fan. He believes that the best dishes offer a combination of different textures and flavors, something that veloutés often lack. This recipe, jointly developed by Giulia and Archit, satisfies both by combining the comforting warmth of classic vegetable creams with stronger flavors inspired by India.

The unexpected star of this recipe? The tadka. This idea, borrowed from the Indian culinary tradition, consists of an oil infused with spices and aromatics poured onto a finished dish to add an unexpected layer of flavor. Far from the delicate notes of the aromatics sauteed in oil (“soffritti”) at the base of Italian recipes, here the flavors and aromas explode when the spiced oil garnishes the velouté.

Carrot soup with coconut, ginger and curry leaf tadka

Famiglia Ruffoni

Category

Soups and Veloutés, Main courses, Vegetarian friendly, Midweek meals

Carrot soup with coconut, ginger and curry leaf tadka

Ingredients

  • 1 clove garlic

  • 1 inch ginger

  • 2 tbsp coconut oil

  • 2 cups / 500 ml vegetable or chicken stock

  • 1 can / 400 ml coconut milk

  • 1 shallot

  • 1.5 lb / 700 gr carrots

  • 1 tbsp oyster sauce (optional)

  • 1 tbsp mustard seeds

  • 20-30 curry leaves

Instructions

  1. Peel and cut the carrots into similarly sized chunks for even cooking time – Medium carrots work best. Small can be a lot of effort and large ones can be fibrous and are usually not as tasty.

  2. In a Soup Pot, over medium heat, soften shallot in coconut oil, then add ginger and garlic to toast briefly.

  3. Add the diced carrots, the coconut milk, and just enough stock to fully cover the carrots, then season and simmer for 20-25 minutes, until the carrots are nice and tender.

  4. Blend with an immersion or countertop blender until smooth, and return to Soup Pot. Taste and adjust seasoning, adding oyster sauce if using (omit if vegetarian/vegan).

  5. Once the soup is ready, prepare the tadka: it'll only take a minute!

  6. In a little Saucepan or Butter Warmer, heat up the ghee or coconut oil. Add black mustard seeds (they’ll pop!) and curry leaves (they’ll get crispy and aromatic).

  7. Plate the velouté and garnish with the hot tadka.

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Famiglia Ruffoni

Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.