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.

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


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

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.


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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