Karotten Kokos Suppe

Coconut Soup with Cod and a Basil Lime Foam

25—30 Min

Who says soup can't be refreshing? In this recipe, mild coconut milk, tender cod and our Turmeric with Chili, Cardamom & More seasoning mix combine with a citrus basil and lime foam to create a refreshing dish. Who said soup had to be boring! This is one you definitely have to try — you'll love it!

Ingredients 4 Portions

Preparation

  1. 1

    Peel and finely chop the onion and garlic. Peel and roughly dice the carrots and potatoes. Defrost the cod if required.

  2. 2

    Fry the onion and garlic in a pan with 2 tbsp. of olive oil. Add the carrots and potatoes. Add the Turmeric seasoning mix to the pan and fry for a few seconds. Use water and the lime juice to immediately deglaze the pan. Allow to simmer for around 10 to 15 minutes.

  3. 3

    When the vegetables are soft, blend with a hand blender, add 400 ml of the coconut milk and allow to boil away until the soup achieves the desired consistency. Season to taste with 2 tbsp. of soy sauce.

  4. 4

    Rinse the cod and pat dry. Fry in a pan with a little olive oil for around 2–3 minutes each side until golden brown.

  5. 5

    To make the basil lime foam: Blend 100 ml of coconut milk with the basil leaves (keep one back to garnish), lime zest and a little salt with a hand blender until foamy in texture.

  6. 6

    Pour the soup into bowls, garnish with the cod, lime foam and basil leaves and serve. Season with salt and pepper to taste.