INGREDIENTS
1 Large Onion
5 Large Carrots (peeled and chopped)
2 Garlic Cloves
1 Tin of Coconut Milk
1 tbsp Coconut Oil
500ml Vegetable Stock
Salt and Black Pepper to season
METHOD
In a large pan, heat the coconut oil and then begin to lightly fry the onions and garlic until golden.
Then, add the carrots, coconut milk and vegetable stock.
Continue to stir on a high heat. Bring to the boil, then cover with a lid and simmer on a low heat for 15-20 mins, until the carrots are soft.
Finally, tip everything into your blender and whizz until it becomes soup!
Season with salt and pepper to taste! This recipe should serve 3.
NOTES
It’s soup season!
Is there anything better than cozying up indoors with a hot bowl of soup? I think not.
I adore this soup, and it’s a really fun twist on the classic ‘Carrot and Coriander’ but much sweeter and creamier because of the coconut milk! I’d recommend making a huge batch, and freezing a few servings so you can just get home, heat it up and enjoy!
Best served in a pretty bowl with a swirl of leftover coconut milk if you’re feeling fancy!
