Spiced Carrot & Coconut Soup

 

Spiced Carrot & Coconut Soup

This soup recipe looks perfect for cold rainy days inside. Recipe includes soup & toast! Enjoy-

Dinner for 2 or a starter for 4.

Ingredients

5 carrots

3/4 can coconut cream

3 cups stock (I used chicken but use vegetable if vegetarian)

1 teaspoon green curry paste (check if vegetarian)

 1 tablespoon olive oil

 Sage garnish

*Use vegetable stock if you want to make this vegan or vegetarian

Preparation

1.Chop the ends off the carrots and cut into bite sized rounds. I didn’t see any point in peeling these ones, it’s up to you.

2.In a large pot, quickly brown the carrots in olive oil. Add the green curry paste and stir through.

3.Add stock, bring to boil, then cover and simmer for 30-40 minutes until carrots have softened. Add coconut cream and stir in.

4.Remove from heat and blend with a stick blender.

5.Taste and season with salt if required. I found the  stock was salty enough. Plate up and garnish with sage leaves.

Focaccia Toast

Ingredients

Half a loaf of leftover bread. I used focaccia, but any real bread will do.

3 tablespoons lemon infused oil. I used avocado oil. In a pinch, you could use olive oil with lemon zest.

Preparation

1.Preheat oven to 180°C.

2.Slice the bread as thin as you can. I got mine between 5-10mm per slice. Stale bread is idea for thin slices.

3.Drizzle the oil onto a baking sheet.

4.Wipe both sides of each slice of bread onto the oil. Arrange in a single layer and bake until golden. Keep a careful eye on these or they will burn.

5.Crunch with soup.

 

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