Coconut and Carrot Soup
Easy to make plant-based, and super easy to play around with 😊
Ingredients
- Carrots
- Onions
- Celery
- Garlic
- Lemons
- Garlic powder
- Cumin powder
- Turmeric powder
- Coriander powder
- Dried mango powder
- Vegetable or chicken stock (the soup is vegan if you use vege stock)
- Bay leaves
- Coconut cream
Method
Roast carrots until nice and brown.
In a big old pot fry up onions and celery in oil til they are clear and aromatic, then add minced garlic.
Add in a good teaspoon or so of each of the powders and two bay leaves and stir til the veges are Coated in the spice paste, adding water if it is too dry, then add the powdered chicken/vege stock.
Fill up with 2 litres of water or more if needed, and bring to a simmer. Pull carrots out of the oven and add to the pot and simmer til everything is nice and soft.
If you're like me and don't have a stick blender, strain all the veges out and add to the blender to smooth out all the chunks, leave as thick as you like it to be.
Squeeze lemon juice into the pot, then add that blended carroty goodness in and stir it up, little darling.
Add honey and salt and pepper to taste. Then add the coconut cream and you're good to go! Add a bit of sour cream/yoghurt and some fry bread and there's your hearty winter carrot soup!
