Monday, 10 November 2014

Carrot and Coconut Soup

Serving in matching coloured bowls is not mandatory ;)

1 kg carrots
300 g potatoes
1 l vegetable or chicken stock
1 can of coconut milk
sea salt
freshly ground black pepper
1/2 onion
2 garlic cloves
1/2 red chilli with seeds
1/2-1 tsp toasted and ground cumin
olive oil

1. Peel the carrots and slice into 5 mm thick pieces, peel and dice the potatoes.
2. Finely chop the onion, garlic and chilli.
3. Heat a little oil in a large saucepan and sauté the onion, garlic and chilli for 2-3 minutes without browning. Add the carrots, potatoes and cumin. Mix, then pour in the stock. Season with salt and pepper to taste.
4. Bring to the boil, then simmer until the vegetables are soft. Whizz and add the coconut milk. Heat through and check the seasoning.

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