Carrot and Coconut Soup

Good evening good evening good evening

Even by my standards, my freezer has started to look a bit on the daft side.  I’ve been saving meat bones like there’s some kind of world shortage, and eventually got fed up of trying to pack “real food” around them, so I decided to finally make up the stock yesterday.  As I didn’t really have enough of any type of bones, the resulting stock was made in the slow cooker from a combination of chicken, lamb, ham and beef bones, along with a couple of carrots, some celery and some rosemary stalks.  I was dubious as to what would result, but pleasantly surprised by a delicious smelling, relatively gelatinous stock (click here for some fairly fool-proof stock instructions, adaptable for any type of carcass).

The fridge, on the other hand, is incredibly sad-looking.  Quite a variety of salad veg, a load of carrots and not much else.  Given that I really couldn’t be bothered to go shopping, I decided to make some carrot soup and concluded that the coconut cream leftover from the other day’s curry  probably ought to be used up too, resulting in this slightly tangy version of carrot and coriander soup.  Nice and simple, and fairly quick to make.  Hopefully I’ll regain inspiration later in the week and start cooking exciting things again!

Love love

Gemma xx

Carrot and Coconut Soup

I'm trying out a slightly more artsy style of photography. What do you think?

Lots of carrots, diced small
Ground coriander
Ground cumin
Onion powder
1 green chilli, seeds removed and chopped finely (top tip – don’t rub your eyes unlike some silly cow did this evening…)
Good quality stock (use meat stock if you like, or vegetable to make it vegetarian/vegan)
Half a carton of coconut cream
Fresh coriander leaves and stalks, roughly chopped

  1. Heat a little olive oil in a fairly deep pan.  Add the carrot and stir.  Shake in quite a lot of ground coriander and a smaller amount of cumin and onion powder.  Add the chilli and stir everything well.
  2. Add enough stock to cover the veg, topping up with water if necessary.  Stir through the coconut cream and turn the heat down to a slow simmer.  Cook for at least half an hour, until the carrot is really soft.  You don’t have to worry about boiling out all the goodness, as that’ll stay in the water, which will be whizzed up with the soup later!
  3. Once the carrot is soft, blend until smooth, adding more stock or water if necessary.  Stir through the coriander and serve with crusty bread.  A good tip if you have some bread rolls or a baguette or something which is starting to go a bit stale is to sprinkle some water over it and warm it through in a medium-hot oven.  Voila!  Fresh(ish) crusty bread🙂

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