I didn't make any soup last week despite my promise to add a new soup each week, sorry! So, maybe this week I will make two. Starting with this lightly spiced yet creamy carrot soup. I am a huge fan of spices, carrots and coconuts. But it all together and you get this delicious soup. Today we had this soup as a light main course. I think it would make for a great starter to a bigger meal.
Coconut Creamed Carrot and Ginger Soup
Serves 4 - 6 / Prep time: 15 minutes / Cook time: 30 minutes
2 lb/1kg Carrots, peeled, trimmed and cut into small pieces
5-6 spring onions, trimmed and finely chopped
1 Can/400 ml of coconut milk
3 Cups/720 ml of vegetable stock
2 inch piece of fresh ginger, peeled and finely chopped
2 Garlic cloves, crushed
1 small chilli, de seeded and finely chopped
1 Teaspoon of curry powder
Salt and pepper
In a large stainless steel pot, add the olive oil, garlic, ginger, chopped chilli and the spring onions. Cook over a high heat for a few minutes and then reduce heat to medium and continue cooking for about 5-8 more minutes. Tip in the carrots and the curry powder along with 2-3 tablespoon of stock. Stir well to coat the carrots in the pan flavours. Cover and continue to cook for a further 5 minutes or so. Remove lid and add the stock and the coconut milk. Stir well, cover and leave to simmer for about 15-20 minutes. Stir occasionally while cooking. Remove from heat and blend in batches. Return to pot set over a low heat and season as you like.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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