An autumn soup

Carrot soup can sound so ordinary.  This does not look ordinary: looks a bit like summer sunset colours and the sweet taste of carrots and coconuts are sharpened by the ginger and spices.  So, I hope you like it.

Carrot Coconut Soup

1 large onion, chopped

1and 1/2  pints of chicken or vegetable broth

2 tablespoons fresh ginger, sliced

4 medium cloves garlic, chopped

1 teaspoon curry powder

2 large carrots, fairly thinly sliced

1 sweet potato, cut into 1/2 inch chunks

5 oz tin of coconut milk

salt and pepper to taste

To make: Chop onion, and fry over low heat for about 5 minutes stirring often.

Add garlic and ginger and cook another minute.

Add curry powder and mix well with onion.

Then add broth, carrots and sweet potato and simmer on medium heat until vegetables are tender; about 15 minutes.

Add coconut milk.

Blend in batches.  Return to soup pot and reheat.

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