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Carrot and coconut soup
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Simple but utterly delicious, this soup is ideal to whip up after work. The sweetness of the carrot and coconut is offset beautifully by the warming spices.
1 tbsp vegetable oil
30g fresh root ginger, grated
2 red chillies, deseeded and finely chopped
5 salad onions, white and green parts separated and finely chopped
about 600g carrots, peeled and chopped
28g pack fresh coriander, leaves picked, stalks finely chopped,
500ml fresh vegetable stock
400g can coconut milk
½-1 lime, juice (to taste)
18g pack coconut chips, to serve
1. Heat the oil in a pan and add the ginger, ½ the chillies and the white parts of the salad onions, plus a pinch of salt; soften over a low heat for 5 minutes. Add the carrots and coriander stalks and cook for a couple of minutes, then add the stock and 200ml water. Bring to the boil, then simmer for 15 minutes, until the carrots are tender to the point of a knife.
2. Add the coconut milk and simmer for a further 5 minutes. Blend until smooth (with a stick blender or in a jug blender); season. Put back onto the heat and warm through; season if needed. Take off the heat and stir through the lime juice. Divide between 4 bowls and scatter over the coconut chips, coriander leaves, green parts of the salad onions and the remaining chilli.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.