Spiced Carrot Soup
This aromatic and creamy carrot soup is a comforting choice for any day. With a hint of heat from the chillies and the creamy richness of coconut milk, this soup is sure to warm you up from the inside out. The combination of fresh coriander, garlic, and onions brings depth to the dish, while the smooth texture makes it a delight to enjoy. Serve this flavorful soup with a side of crusty bread for a satisfying meal.
— Constant Cookbook
Ingredients
- 1kg carrots, chopped
- 2 whole chillies, finely chopped
- 1/2 can light coconut milk
- Handful of fresh coriander
- 1 medium onion, finely sliced
- 2 cloves garlic
- 100ml water
- salt and pepper, to taste
Instructions
- In a saute pan with a lid sweat the onions, garlic and chillies together. Do not colour the onions. Cook on a medium heat for around 4 minutes
- Add the chopped carrots and water. Cook on a high heat until boiling, then reduce to a low heat and simmer. Cook for 10-15 minutes, or until carrots are tender
- Once tender add the coconut milk, and cook for another 5 minutes.
- In a processor, spoon portions of the carrot mix into the processor bowl and whisk until smooth. Can add more water here if the mix appears to thick. If too thin then add more coconut milk. Once all the carrot mix has been whisked until smooth, place back into the pan.
- Chop up the herbs and season to taste. Cook until all warmed through. Serve in warmed soup bowls with a warm crusty roll and butter :)
Yield
Serves 4
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