I love this soup so much! Carrots are not only cheap and versatile, they’re positively good for you.
This soup is hearty but won’t have you feeling too full if you serve it as a starter.
I’ve gone a bit further with ingredients than the traditional recipe and squeezed in some extras goodies.
Well, why not? I’ve never been good at sticking to guidelines!
There’s really no set rules for any soup, but I’ve given some approximate quantities if you’re the kind of person who loves to be accurate.
Here, I made enough for four generous helpings. I sometimes think some soups taste better the next day and happy to have it again the following day. But this soup freezes well and is great to have on hand when you don’t have a lot of time.
1 red onion (chopped) and 2 medium cloves of garlic in 2 tbsp of coconut oil
When softened, add
100ml of filtered water
2 tsp of turmeric
2 tsp of ground coriander
1 tsp of ground cumin
Mix it all in for 2-3 minutes, then add
700ml more of filtered water
200ml of coconut milk or more water and creamed coconut
1 vegetable stock cube
500g carrots – I always peel unless organic then roughly sliced
400g potato – I used white this time but often use sweet potato, chopped
Bring to the boil and simmer for 20 minutes or so, until the carrots are soft, then whizz it up with a hand blender.
Note – It your hand blender was white, it will go bright yellow!
- If you want to include ginger – fresh or ground, it will be really supper for sore throats and heat your bones on a cold day – about an inch cube piece should be enough, add at the same time as the spices.
- You could turn up the spicy heat a little by adding cayenne pepper or chilli flakes.
- To make more of a meal of this, add more coconut milk and less water.
- Also if the weather is already warm, you could cut out the potato which will make it thinner and serve it cold.
The possibilities are limited only to your imagination!