Carrot soup with coconut
Spicy carrot soup with coconut
Just over one and a half litres of soup
Well-seasoned, deliciously healthy, vegan and gluten-free, this beautiful orange soup is perfect for lunch or as a starter. You can also enjoy this carrot soup as a dinner dish; serve it with roasted flatbread and hummus, and perhaps a refreshing cucumber salad.
Ingredients: 1 medium onion, finely chopped 1 clove of garlic, minced 1 kg carrots, peeled and diced 1 bunch of fresh coriander, chopped 1 litre vegetable stock 200 ml coconut milk 200 grams canned chickpeas 1 teaspoon ground cumin 1 teaspoon cinnamon 1 teaspoon ground coriander 1 teaspoon paprika powder A pinch of chili powder Sunflower oil Salt
Preparation: Sauté the onion with the garlic and all the dried spices in some sunflower oil, turn the heat down and let it soften for 15 minutes. Then add the vegetable stock, coconut milk, and carrots, bring to the boil and let it simmer gently. After about 20 minutes, the carrots should be soft, check that! Turn off the heat, add the chickpeas and chopped coriander, and blend the soup until reasonably smooth. Taste, add some salt if necessary, and enjoy! :-)
Enjoy your meal!
By: Marleen
Categories: Kitchen secrets
- General
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