Friday, 3 February 2017

Carrot and Coconut soup

A satisfying soup which is delicately spiced and is a perfect autumn warmer.


Carrots (trimmed and sliced) - 500 gram
Potato (peeled and sliced) - 1
Onion (finely chopped) - 1
Garlic clove (chopped) - 1
Ginger (grated) - 1 tea spoon
Ged chilli (chopped) - 1

Vegetable oil - 1 tbsp
Garam Masala podwer - 1 tsp
Lemon Juice - 2 tea spoon
Orange/Lemon zest - 4 tea spoon

Coconut milk - 200 gram


  1. Heat the oil in a large pan with a lid. 
  2. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. 
  3. Stir in the garam masala powder, followed by the carrots, potato and zest, then cover and cook over a low heat for 10 mins more.
  4. Give the coconut milk can a shake, then pour most of it into the pan.
  5. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. 
  6. Add lemon juice.
  7. Use a food processor to whizz until smooth. 
  8. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Note: Add a tea spoon of Kasoori methi and/or 2 table spoon of corriander for added flavour

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