Carrot & Coconut Curry Soup
This delicious soup is a great treat this Autumn with the warming spices of red chilli, curry powder and turmeric. Carrot & Coconut Curry Soup has also got good fats in the coconut milk and includes the health benefits of ginger.
1 tbsp coconut oil
1 garlic clove chopped
knob of fresh ginger grated
1 red chilli, deseeded and chopped
1 tsp mild curry powder
1 tsp turmeric
1kg carrots, trimmed and sliced
400g coconut milk
700ml vegetable stock, marigold
Handful of coriander or chives
- Peel and finely chop onion. Heat oil in a large pan, add onion and garlic then cover and sweat for 5-7 mins until soft. Stir in ginger and chilli and cook for a further minute. Heat curry powder and turmeric in a small saucepan for about 30 secs until the flavour is released then add to onion mixture with the carrots. Cover and cook for a further 10 mins .
- Give the coconut milk a shake then pour into the pan with the vegetable stock. Bring to the boil then turn down and allow to simmer for 15-20 until the carrots are really soft. Add roughly chopped coriander/chives and use a blender to whizz until smooth. Check seasoning and serve garnished with freshly chopped coriander/chives.