Creamy carrot and coconut soup

Recipe from: 23 May 2011
carrot soup

Ingredients 13
Servings 6
Time 00:15

Ingredients

  • 3
    tsp
    olive oil
  • 1
    clove garlic
  • 1
    small onion
  • 8
    large carrots
  • 4
    cup
    water
  • 1/2
    cup
    vegetable stock
  • 2
    tsp
    sea salt
  • 1/2
    tsp
    ground cumin
  • 1/4
    tsp
    ground coriander
  • 1/2
    tsp
    paprika
  • 2
    Tbs
    orange juice
  • 1/2
    cup
    coconut milk
  • 1/2
    chourico sliced into thin slices – optional
 

Method

00:30
 
Give the carrots a good scrubbing. Cut them in half and set aside.

In a pot, heat the olive oil on medium heat. Add the garlic and onions and sauté for roughly 3 minutes or until the onions look translucent. Add the stock and carrots and bring to a boil.

Add the spices, orange juice and coconut milk. Lower the heat and simmer for roughly 20 – 30 minutes or until the carrots are tender.

Remove from heat and allow to cool for a few minutes.

Purée with a hand blender. Add the chourico and simmer for roughly 5 minutes longer. Add the salt to taste.

Finish with a drizzle of coconut milk and sprinkle with some smoked paprika. Garnish with parsley.

Reprinted with permission of The Purple Calabash. To see more recipes, click here.



 

Read more on: boil  |  recipe  |  soup  |  vegetarian
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.