- Spiced but not too spicy
- Nutritious & healthy
- Warming and comforting
- Perfect with your favourite bread
Last week I was drowning in leeks, this week it’s carrots. I know a lot of people will disagree but I don’t really like carrots….there I said it :/
I don’t mind them covered in maple syrup and sticky roasted or pickled in vinegar and served raw, but that’s about it.
But soup, well that’s the best friend of all those sad, unwanted veg and a great comfort on a rainy day.
This carrot & coconut soup is super simple to make.
It also incorporates some fresh turmeric, which we’ve been seeing a lot about lately, as it’s thought to have a number of health benefits including powerful anti-inflammatory and antioxidant effects. It’s easily substituted for ground turmeric as well.
One Pot Cooking
To make this carrot soup, chop 4 small onions and add them to a pan with a little rapeseed oil. Next add about 8 chopped or grated carrots (I used a slicer attachment on a food processor to make this quick and easy).
Add these to the pan and cook for a few minutes.
Next add half a chopped red chilli, a thumb size amount of turmeric or half a tablespoon of ground, a tablespoon each of ground cumin and coriander and a teaspoon of cinnamon (or a stick but remember to remove it later!). You could also use fresh spices and grind them yourself.
Chop your fresh coriander and add about 3/4 of it to the pot.
Let this cook until it’s starting to brown and then add boiling water to about an inch above the top of the veg, so they’re all nicely covered.
Stir, then put the lid on and cook until the carrots are soft – around 15 – 20 minutes.
Blitz with a blender then stir in a can of coconut milk.
Taste, season and garnish with red chilli and fresh coriander leaves.
Let me know if you make this spiced carrot & coconut soup. The recipe does make quite a few portions for freezing but just reduce the quantities if you’re low on freezer space.
Goes well with some wholemeal bread and lime pickle or sprinkle a few mini poppadum on top.
- Carrot & Coconut Soup
- Tbsp rapeseed oil
- 4 small onions
- 8 carrots
- Half a red chilli, chopped
- Thumb size amount fresh tumeric or half tbsp ground
- Tbsp ground cumin
- Tbsp ground coriander
- Tsp cinammon or a cinnamon stick
- Large bunch fresh coriander (100g)
- 1 can coconut milk
- Chop the onions and add them to a pan with the oil
- Chop or grate the carrots and add them to the pan
- Add the chilli, turmeric, cumin, ground coriander and cinnamon
- Add about ¾ of the fresh coriander
- Cook until the onions are starting to brown
- Add boiling water to a level about an inch above the top of the veg
- Stir, then put the lid on and cook until the carrots are soft – around 15 – 20 minutes
- Blitz with a blender then stir in a can of coconut milk
- Taste, season and garnish with fresh coriander
* Turmeric is said to have anti-inflammatory and antioxidant effects.