Spiced Carrot and Coconut Soup

Carrots, Onions and Potatoes are probably the most common vegetables to have in your kitchen. This Carrot Soup recipe can turn these “normal” veggies into a bit of a fun and exciting dish. I think that it is good to have this kind of dish in your repertoire.

It is getting cold here in Australia. This soup hopefully help you and your loved ones to warm up.

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Ingredients: (Serving 4-5)  

5 Carrots – roughly chopped

1 Onion – roughly chopped

1 Potato – roughly chopped

1 clove of Garlic

1 Bay Leaf – bend in half

700ml of Vegetable Stock

¼ Teaspoon of Cumin Powder

¼ Teaspoon of Turmeric Powder

¼ Teaspoon of Nutmeg

140mlof Coconut Cream

A pinch of Sea Salt

1 bunch of Coriander – roughly chopped

 

Method:

  1. Place carrot, onion, potato, garlic, bay leaf and vegetable stock in a pot. Heat it over medium heat and bring it to the boil. Once it is boiled, reduce the heat to low/medium and simmer it for about 30 minutes, or until the carrot becomes very soft and is breakable with a fork.
  2. Remove it from the heat and puree it with a hand mixer.
  3. Reheat it over a low heat. Stir cumin, turmeric and nutmeg into the puree. Add coconut cream. Season with sea salt. If the soup is too thick, add a little bit of water to make the soup your desired consistency.
  4. Top with coriander and serve while warm.
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