Name: Creamy carrot soup with cumin and coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 3 tsp fresh chillies 573; 1 garlic cloves; 1 onion small; 8 carrots large; 4 cup water; 1/2 cup stock vegetable; 2 tsp sea salt; 1/2 tsp cumin ground; 1/4 tsp coriander ground; 1/2 tsp paprika smoked; 2 Tbs orange juice; 1/2 cup coconut milk; 1/2 chorizo sliced

Recipe Disclaimer

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Ingredients (13)

3 tsp	fresh chillies — 573
1	garlic — cloves
1	onion — small
8	carrots — large
4 cup	water
1/2 cup	stock — vegetable
2 tsp	sea salt
1/2 tsp	cumin — ground
1/4 tsp	coriander — ground
1/2 tsp	paprika — smoked
2 Tbs	orange juice
1/2 cup	coconut milk
1/2	chorizo — sliced

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Method:

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.
Puree with a hand blender. I like mine really smooth but if you prefer you may leave a few chunky bits in.
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 visit The Purple Calabash’s
blog, click here.