Spicy Carrot-Coconut Soup Recipe |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Interested in a wonderful spring soup? This soup is nice and creamy but packs a nice, peppery punch. Ingredients:
2 -3 tablespoons olives or 2 -3 tablespoons sunflower oil |
2 onions (sliced) |
3 garlic cloves (coarsely chopped) |
1 tablespoon ginger (chopped) (optional) |
1 cayenne pepper (sliced, removing seeds optional) |
500 -600 g carrots (chopped) |
4 tomatoes (diced) |
2 vegetable bouillon cubes |
1 1/2 liters water |
400 ml coconut milk |
1/2 cup cilantro, as garnish |
1 lime |
Directions:
1. Heat oil in pan at medium, add onion, cayenne pepper and garlic. Cook until onion is translucent (taking care not to burn the garlic).
2. Add chopped carrot and tomato (and ginger, optional) and cook for another 5 or 10 minutes, stirring about every minute.
3. Add bouillion cubes and water (water should just about immerse the contents of the pan).
4. Simmer until carrots are tender.
5. Blend the contents of the pan and return to pan.
6. Stir in coconut milk and heat through without allowing it to boil.
7. Serve and add cilantro and lime juice to taste. The lime juice helps mellow out the heat of the cayenne pepper.
|
|