Exotic Carrot Soup
The carrots from the garden this year are simply delicious and really don’t need any enhancement but I was sent this recipe and although I have added a couple of things to the original recipe the credit goes to Angelika Scneider at Deutsche Post, AG – Zentrale, many thanks to you.
It is a truly lovely flavour which is rich and warming. It has the most fabulous saffron like colour and would grace any table.
To make you need the following:
Add the butter and saute the onions, garlic, chopped carrot and ginger for about 15 minutes until softened
Add the vegetable stock and bring to the boil for about 5 minutes
Blend all the ingredients until they are smooth ( I used an electric blender but it you don’t have one you could rub the solids through a fine sieve and add back to the liquid)
Open the coconut milk and stir so that it is even consistancy
Add 2/3 of the coconut milk
Season with salt and pepper ( careful with the salt as there is a lot in stock cubes)
Tasting as you go along and add more coconut milk if necessary
Grate the remaining carrot on a fine grater and add to the soup if you like a bit of texture leave it out if you prefer a smooth finish
Serve the soup and add the garnish of freshly chopped herbs and chillies