Curried Coconut Carrot Soup
As the weather gets cooler this soup is perfect to have on hand for lunch a first course or a snack to fill the gap. If you use vegetable stock and skip the yogurt you will keep the vegans happy too.
Serves 6 to 8
2 tablespoons coconut oil
1 tablespoon curry powder
1 onion peeled and roughly chopped
6 cups carrots, unpeeled and roughly chopped ( about 8 medium-sized carrots)
3 1/2 cups vegetable or chicken stock
One 15-ounce can full-fat coconut milk
1 1/2 tablespoons finely chopped ginger root
1/2 teaspoon chili flakes
Salt and pepper to taste
Optional: Greek yogurt and fresh herbs for serving
Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.
When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) until smooth. Season with salt and pepper and garnish each serving with a spoonful of yogurt a sprinkle fresh herbs, and more chili flakes, if desired.
