It has been a while since I last posted a recipe for soup, simply because...well... I haven't actually made that much soup recently!
Here is a lovely little recipe I found through a blog I follow. The girl who had made it said it tasted a little bit too coconutty, and so I added a little more ginger to the mix, and it worked really well. I love the spicyness to this soup, as the coconutmilk mellows it down a little. Deeeelicious!
Coconut & Ginger Carrot Soup
(Serves 3 as a main, and 4 as a starter, about 190-145 calories each)
1 tbsp vegetable stock powder (or 1-2 cubes)
500g carrots (about 5 large ones), washed, peeled and chopped
2 medium-small onions (I used red), chopped
2 garlic cloves, finely chopped
A thumb-sized piece of fresh ginger, finely chopped/grated
1/2 tsp black pepper
A good pinch of hot chilli pepper or cayenne
400ml light coconut milk
Juice of 1/2 lemon, right before serving
Salt to taste
Good crusty bread to serve
- Start by boiling up the water, and then add your stock powder/cube and carrots. Add the other ingredients one by one (except from the lemon and coconut milk) as you go along chopping them.
- Cover and simmer for about 20 minutes until the carrots are tender. Use a stickblender or food processor, and whizz until the soup is the texture you like it. Pour in the coconut milk and heat up.
- Season to taste before squeezing in lemon juice right before serving - enjoy!