This soup combines some of my favourite flavours, so it’s no surprise that it has fast become one of my favourite soups! I had meant to freeze most of it to enjoy on the cold winter nights ahead, but the whole first batch somehow disappeared so unfortunately I just had to whip up some more! My parents stopped by one Saturday around lunchtime and so played the role of taste testers and then wouldn’t leave until I promised to give them the recipe, it’s that tasty!
So, onto the recipe!
- 4 large carrots
- Brown onion
- 2 cloves garlic
- 1tbs fresh ginger
- 1tsp cumin
- 1tbs curry powder (or to taste)
- 2 cups vegetable stock
- Can of coconut milk (full cream)
- Fresh coriander (to serve)
I definitely recommend going full cream with the coconut milk, the lite stuff is a bit too watery for this soup, it wants to be thick and creamy!
- Peel and chop the carrots into chunks and dice the onion
- Cook the onion and carrots in a little oil in a large saucepan for a few minutes, until the onion is translucent
- Add the grated ginger, minced garlic and spices and stir for a minute
- Add the stock and simmer, partially covered, for 20 minutes, until the carrot is tender
- Allow to cool slightly then puree in a food processor
- Return to the saucepan, turn the heat to medium and pour in the coconut milk. Stir until it’s combined and heated through
- Serve with some chopped fresh coriander (and croutons if you like!)
Such a gorgeous colour for a soup! Such a quick and easy one to whip up as well, perfect for a rainy winters night!
Do you have a go-to soup recipe?