Tuesday, 14 January 2014

Carrot and Coriander soup with coconut milk

I made this soup this morning for lunch, it was really quick and simple to make, as with all soups there's always a certain amount of clearing away afterwards especially when you use a food processor. However home made soup tastes so much better than shop bought and you can leave out any nasty added ingredients like sugar and preservatives. I had my soup with a salad, I find a bowl of soup isn't enough for lunch and I also find the crunch and the time it takes me to get through a big bowl of salad more satisfying.

You will need:

1 tbsp coconut oil or avocado oil
400g carrots, thinly sliced
1 onion chopped
1 garlic clove crushed (optional)
1 tsp coriander seed crushed or handful fresh coriander
750 ml vegetable stock
150 ml coconut milk
Sea salt and freshly ground pepper

Melt the oil in a saucepan and gently fry the onion, garlic and coriander seed until the onion is soft.

Add the sliced carrots and stock, bring to the boil briefly then simmer for 20 mins.

Blend the soup with a hand held blender or food processor.

Add the coconut milk and salt and pepper to taste (and coriander if using fresh rather than seeds). Reheat gently and serve with a salad.

Note: coconut milk adds good fat to any soups and is ideal if you are avoiding dairy.

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